Melt butter in 10-inch skillet until sizzling.
Add red pepper and onion.
Cook over medium heat, stirring occasionally, until onion is softened (3 to 5 minutes).
Stir in beans, jalapeno chilies and cumin. Continue cooking until heated through (2 to 3 minutes).
Transfer 1 cup bean mixture to food processor bowl fitted with metal blade or 5-cup blender container.
Cover food processor and turn on High speed until smooth (30 seconds to 1 minute).
Return blended mixture to remaining bean mixture; stir to combine.
Spread bean mixture into 11×8-inch (2-quart) baking dish.
If not eating soon - Cover and refrigerate 2 hours or overnight.
When ready to eat - Just before serving, evenly layer salsa, cheese, guacamole and shredded lettuce over bean mixture.
Spoon sour cream into a resealable plastic food bag. Snip off a corner of the bag for pouring.
Squeeze the bag and use the corner to pour sour cream over the lettuce to resemble yard lines on football field.
Serve with tortillas chips.