Easy barbeque nachos - all you need for game day entertaining!

Nachos are a classic football food, perfect for feeding a crowd on game day.  Here is an easy version that allows everyone to gather around the TV and snack through the entire game.  The key is to make a large batch spread all over a cookie sheet, then cover your coffee table with a thick towel and set the whole cookie sheet of nachos right in the middle of the crowd for easy access.  These nachos have a lot of ingredients, but they are super easy to make.  And you can easily eliminate some of the toppings if you don't feel like messing with the full version. 

You'll need:
A large bag of good-quality corn chips
shredded cheddar cheese
shredded jack cheese
your favorite barbeque sauce
beans (either black or refried)
either the meat from a rotisserie chicken or about a pound of pulled pork
sour cream
avocados
lime
1 packet of spicy taco seasoning
diced tomato
a jar of pickled jalapenos
a jar of canned corn, drained
fresh green onions, sliced (green parts and white parts)
small jar sliced black olives

Preheat the oven to 350 degrees.
Cover the cookie sheet with corn chips.  Over that, scatter a bit of the cheddar cheese, then the chicken or pork, beans, corn, and top with jack cheese.  Bake in the oven until the cheese is bubbling and melted.
While the nachos bake, chop up the avocado (or avocados - this is my favorite ingredient, so I use extra!) and place in a bowl.  Cut the lime in half and squeeze the juice of the lime over the avocado.  Stir it up in the bowl - the lime juice will prevent the avocado from turning brown. Chop up your tomato and green onion.
Mix the packet of taco seasoning into the sour cream until it is fully dissolved.  The sour cream should have a slightly orange tint.  Scoop the sour cream mixture into a plastic sandwich bag. 
Pull the nachos out of the oven.  Evenly scatter the tomatoes, avocados, green onions, and olives on top. Drizzle with barbeque sauce, but don't add too much - you don't want the nachos to be too wet.  Snip a corner off the sandwich bag with scissors and squeeze a drizzle of the spicy sour cream mixture all across the top of the nachos.  Top with jalapenos (I always put these on the very top so that they're easy to avoid for people who don't want them). 
Serve hot by placing the whole cookie sheet on you coffee table.  Be sure to provide plenty of napkins and cold beer!