Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chopped onion and sauté, stirring occasionally, until the onion is soft and translucent, about 6-7 minutes.

If needed, remove chorizo from casing. Add ground chorizo to skillet and cook over medium-high heat, breaking up chorizo if needed with a spatula, until browned and cooked through, about 8-10 minutes. Once chorizo is cooked, stir in pinto beans and cook for an additional 2-3 minutes. Cover and set aside.

Meanwhile, pour salsa into a large saucepan and bring to a boil. Stir in chips breaking the chips up slightly with a wooden spoon. Cook the tortilla chips in the salsa until they begin to soften about 2-3 minutes. Cover and set aside.

To prepare eggs, melt butter and remaining ½ tablespoon oil in a large non-stick skillet over medium heat. Crack 2 eggs into the pan, being careful not to break the yolks. Cook the eggs just until the tops of the whites are set, but the yolk is still bright yellow and runny, about 4 minutes. Repeat with remaining eggs.

To serve, divide the tortilla mixture evenly onto plates. Top tortilla mixture with bean and chorizo mixture, chopped cilantro, crumbled La Vaquita® Queso Fresco and fried eggs. Serve immediately.