In saute pan, heat up vegetable oil and add ground beef, breaking up with a spoon until browned.
Add stock, chips, half of the pico and it’s juice, cooked beans, chipotle dressing and some salt and pepper.
Toss all ingredient in pan to coat chips and to distribute ingredients.
Make 3 little wells in dish and crack and egg in each, season eggs with salt and pepper.
Place in oven and bake just until eggs begin to set, then sprinkle with pepperjack cheese and allow to finish baking until egg yolks are white over but still runny.
Carefully, shake saute pan to loosen and slide onto a plate.
Garnish with shredded iceberg, pico and roasted garlic sour cream.