Coat a medium skillet generously with a vegetable spray. Add the beef. Sear on medium high heat until browned. Add garlic, onion, bell pepper, chili powder, and chilies. Sauté, tossing constantly, 3 to 4 minutes.

Add the pinto beans and cream cheese. Cook 2 to 3 minutes or until combined. Transfer the mixture to a food processor fitted with the metal blade, add picante sauce, and process until puréed. Season with salt and pepper to taste. Spoon the beans into a 8-inch round plate.

Put half the grated cheese on top of the beans. Add "skinny guacamole" on top of the cheese. Put remaining cheese around the edges, allowing the guacamole to be visible in the center. Arrange the tomatoes inside the cheese.

Garnish with diced chilies and serve with toasted tortilla chips