Nachos De Chili'S Grill Copycat - cooking recipe

Ingredients

6 tostados (flat whole tortillia chips)
12 ounces refried beans (pinto or black bean puree)
6 ounces fajita meat (optional)
4 ounces hot dog chili (i use Wolf brand)
4 ounces melted Velveeta cheese
9 ounces shredded colby-monterey jack cheese
4 ounces sliced jalapenos (pickled or fresh also good chopped)
6 ounces sour cream
6 ounces guacamole (or sliced avocados)
6 ounces pico de gallo

Preparation

Pre-heat broiler rack on top.
Heat beans on stove top or microwave.
Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
Shred cheese.
Lay tostadas flat on baking sheet.
Spread beans on tostadas.
Spread chili cheese dip on tostadas.
Optional fajita meat (chicken or beef) placed on top of tostadas.
Spinkle Colby Jack on top of tostadas.
Place Jalepenos on top of tostada.
Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
Take out of oven.
Top with sour cream.
Top with avocado slices.
Top with pico de gallo.
Using a large knife slice tostadas in quarters and place on serving dish.