Preheat oven to 350°. In a large skillet, cook and crumble beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in. square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers.
Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.