In a large skillet, set over medium heat, toss in the bacon strips. Cook until they’re crispy and the fat is rendered out, which should take about 5 to 7 minutes. Once done, remove the bacon from the skillet and let it rest on a plate lined with paper towels. Give it a few minutes to cool before crumbling it into small pieces.

Next, without cleaning the skillet, add the chorizo to the remaining bacon fat in the pan. Break it down with a spoon as it cooks, allowing it to brown and develop a little bit of crispy texture. This should take around 5 to 7 minutes. Trust me, the smell is going to be incredible.

Once the chorizo is cooked through, toss the diced onion and bell peppers into the skillet. Stir everything together, cooking until the onions are translucent and the veggies are just starting to soften, approximately 10-15 minutes. The vibrant colors and scents will make you want to dive right in!

It’s time to bring on the flavor! Sprinkle in the taco seasoning, stirring until all the veggies and meat are well coated. If you’re feeling adventurous, add the packet of taco-flavored seasoning mix for an additional layer of flavor. Let it simmer for another couple of minutes.

Stir in the shaved beef, cooking until it's no longer pink, which should take about 5 minutes. The key here is to not overcook the meat; you want it tender and juicy.

Into the skillet, fold back in the crumbled bacon, and top everything with the shredded mozzarella cheese. Cover the skillet to allow the cheese to melt, which usually takes about 3-5 minutes. The gooey cheese is what brings this dish together—so don’t rush this step!

Once the cheese is all melted and bubbly, serve straight from the skillet. Provide warm corn tortillas on the side and garnish with lime wedges and fresh cilantro. If you have some diced avocado, feel free to toss that in for added creaminess!