Preheat oven to 400°. Line a baking sheet with parchment. Brush each tortilla with oil and sprinkle with salt. Using a sharp knife, gently cut a 2-dimensional field goal shape into each tortilla and place on prepared sheet.

Bake tortillas until golden brown and crisp, 6 to 7 minutes. Transfer to paper towels and let cool.

In a medium bowl, thoroughly mix beans and adobo seasoning. Spread beans mixture in bottom of a 13"-by-9" baking dish. In same medium bowl, mix 2 cups sour cream, ½ teaspoon salt, and a pinch of pepper. Using a rubber spatula, spread sour cream over beans in an even layer.

Strain any excess liquid from pico de gallo in a fine-mesh strainer. Starting at shorter left edge of baking dish, layer pico de gallo over sour cream, leaving a 2" space of sour cream exposed on right edge of dish.

Starting from shorter right edge of dish, spread queso over exposed sour cream and pico de gallo layer, leaving 2" pico de gallo exposed on left edge of dish. This will make one of your end zones. Sprinkle scallions over queso layer, leaving 2" queso exposed to create the second end zone. Spread guacamole over scallions to create the field. Squeeze lime over guacamole.

Place remaining ¼ cup sour cream in a piping bag fitted with a small tip. Pipe a single line across center of guacamole parallel to short edges of dish. Pipe 2 evenly spaced lines on each side of the center line to create 5 goal lines. At base of center line, pipe a number "5" to the left of the line and a "0" to the right of the line. Repeat on other side. Place a tortilla field goal at each end of field.

Place each olive onto a carrot for a helmet. Place carrots into dip with olive end sticking up. Serve with chips alongside.