Brown chorizo in a sauté pan over medium heat, about 6 minutes, stirring occasionally. Drain the excess fat.
Add the pinto beans, cumin & chili powder. Cook for 2 minutes.
Spread the chips on a large baking sheet/oven proof platter. Top with the chorizo-bean mixture & then the cheese. Bake in oven until cheese is melted, about 6 minutes.
Remove from oven & top with Pico de Gallo. Serve with guacamole, sour cream & salsa.