In a large skillet over medium high heat, fry bacon until crispy. Drain the bacon, reserving the drippings in a bowl.
Return two teaspoons of bacon drippings to the skillet. Add the onion and sauté until tender, 5-7 minutes.
In a medium bowl, mash the beans. Stir in the bacon, onion, chili powder and Tabasco.
Mound the bean mixture in the center of a 9-inch quiche pan or serving platter. Spoon the guacamole and sour cream on top. Sprinkle the bell peppers, green onions, cheese and cilantro on top. Serve with tortilla chips.