Preheat oven to 350°.
Heat the olive oil in a wide pot or pan over high heat. Add the ground beef and cook, stirring occasionally, until the meat is well browned.
Reduce heat to medium-low. Add the chili powder, 4 teaspoons of salt, the oregano, granulated garlic, granulated onion, black pepper, cayenne, cumin, and cinnamon. Cook, stirring occasionally, for 2-3 minutes.
Add the two cans of Blue Runner® Black Beans. Stir until well blended and cook, stirring occasionally, just until the beef and bean mixture is heated through. Remove from heat.
Transfer the beef and bean mixture to a shallow casserole or ovenproof serving dish. Spread to form a thin layer on the bottom of the dish.
In a mixing bowl, add the meat from 3 ripe avocados. Add the finely diced red onion, Tabasco® Jalapeno sauce, 1 teaspoon of salt, and lime juice.
Using a large kitchen spoon, blend the ingredients together, using the spoon to chop and mash the avocados as you mix.
Spoon the guacamole on top of the black bean taco meat mixture. Using a rubber spatula, spread the guacamole to form a thin layer.
Add the sour cream and gently spread to form a thin layer.
Add the salsa and gently spread to form a thin layer.
Sprinkle the top of the dip with the grated Cheddar cheese.
Place the dip in the preheated oven and bake just until the cheese is slightly melted, 8-10 minutes.
Remove from oven and serve at room temperature with corn tortilla chips.