Southwestern Fajita Platter

Preheat the oven to 350°F (175°C).

Rub beef and chicken with fajita seasoning and 2 tsp garlic powder. Cut both meats into 1-inch strips and set aside.

Warm refried beans in a saucepan over medium-low heat.

Mash avocados with 1/2 tsp garlic powder, salt, and lemon pepper. Set aside.

In a deep skillet, heat corn oil over medium-high heat. Cut tortillas in half, then cut again to make 4 triangular pieces per tortilla. Fry the tortilla pieces until crisp, then remove them to paper towels. Repeat with remaining tortilla pieces, discarding the oil.

In the same skillet, stir-fry beef, chicken, bell pepper, and onion over medium heat for about 7 minutes. Add cilantro and stir well.

Line the bottom of a large baking dish with crispy tortilla pieces. Spread the warmed refried beans over the tortillas, then top with cheese. Add the meat mixture on top and bake until the cheese and beans are bubbly, about 20 minutes.

Remove from oven and dollop sour cream and guacamole onto the top in different spots. Sprinkle chopped tomatoes and sliced jalapenos on top.