Nachos Supremos

Preheat oven to 350 degrees. For the toppings: Season chicken with cayenne pepper, cumin, and paprika. In one medium pan, pan sear chicken until cooked through. In another medium pan, brown the ground beef, seasoning to taste (I like seasoned salt with a dash of garlic powder, cumin, and onion powder). In a third pan, sauté the onion, 4 ounces of the diced green chilies, and the jalapenos with roughly 1 tbsp butter until the onions are clear. Shred the chicken, then toss it with the sautéed vegetables. Heat up refried beans. For the cheese: Place the cubed cheese, milk, and butter in a medium saucepan over low heat (I recommend putting in less than the full 1/2 cup and adjusting as needed for the right consistency). Cook until the cheese has melted, stirring frequently. Stir in the green chilies, cumin, garlic powder, onion powder, and cayenne pepper. More green chilies = spicier cheese! Add milk to adjust the consistency if the dip is too thick. In a large (13x9), DEEP casserole dish, pour out tortilla chips, leaving room on top for the toppings. You will likely not need the entire bag, but you'll want the extra chips for sopping up delicious gooey nachos later. Divide the chicken mixture, beef, and refried beans into three equal parts of the dish (don't overlap! This lets people pick toppings they like). Take the cheese dip and pour over the entire mixture, making sure to get some down inside the bottom where the chips are. Place in oven for 15-20 minutes, or until you see some of the top chips get browned. Let it cool down just a bit before you stuff your face with molten cheesy goodness! Garnish with lettuce, tomato, guacamole, sour cream, and salsa. Enjoy!