Prepare beans. Heat a frying pan over medium heat. Add olive oil and swirl to coat. Next, add the beans and jalapeños. Sauté for 3 minutes. Add in the minced garlic, salt, ancho chili powder, and pepper. Cook for 2 more minutes, then remove from heat.

Add to a food processor or blender along with lime juice, cilantro, and water. Purée until smooth. Set aside. *add whole cilantro sprigs- the stems contain a lot of flavor!*

Clean and return the frying pan to the stove. Increase the heat to medium high for the taco meat.

Add olive oil to the hot pan, then add ground beef, onions, taco seasoning, and chipotle sauce. Break apart the ground beef and stir to combine ingredients. Cook until browned, about 5 minutes. Remove from heat, drain, and set aside.

Prepare tequila lime sour cream. Combine all ingredients in a small bowl and whisk well. Refrigerate while preparing the remainder of the dip.

Prepare the pico de Gallo. Combine all ingredients in a small mixing bowl and toss to coat.

Prepare the cheese layer. Shred the cheese into a bowl. Stir in the taco seasoning.

Layer the dip. Evenly spread beans to cover the surface of the casserole dish or preferred serving dish. Next, Layer the taco meat, sour cream, cheese, then pico de Gallo evenly into the dish.