In a large skillet, heat over medium heat and add the bacon strips. Cook until crispy, approximately 6–8 minutes, turning occasionally. Once cooked, remove the bacon from the skillet, crumble it, and set it aside on a paper towel.

In the same skillet with the leftover bacon drippings, add the chorizo sausage over medium heat. Break apart the chorizo with a wooden spoon and cook for about 5–7 minutes or until browned and fully cooked.

In the same skillet, add diced red and yellow bell peppers, chopped yellow onion, and minced jalapeño. Sauté on medium heat for 10–15 minutes until the vegetables are softened and the onions are translucent.

Sprinkle taco seasoning over the sautéed vegetables, mixing well to coat them evenly. Cook for an additional 1–2 minutes until aromatic and well combined.

Stir in the shaved beef, spreading it out evenly in the skillet. Cook for 4–5 minutes, mixing occasionally until the beef is browned.

Return the crumbled bacon to the skillet, mixing it back into the beef and veggies. Sprinkle shredded mozzarella cheese over the entire mixture, cover, and let it heat on low for about 2–3 minutes until the cheese is fully melted.

Warm up your corn tortillas in a separate pan for about 30 seconds on each side. Spoon generous portions of the filling onto each tortilla and garnish with fresh lime juice and chopped cilantro before serving warm.