Add the ground chorizo and chuck to a skillet over medium heat.
Thoroughly cook, about 8 to 10 minutes.
Chef’s Note: Use a wooden spoon to break the meat into small bits.
Chef’s Note: Drain off any excess grease, if there is any.
Add the taco seasoning.
Chef’s Note: If you’re looking for a good taco seasoning, you might want to try this: Andy's Taco Seasoning
Stir until fully combined, about 1 minute.
Chef’s Note: I’m not adding any additional salt because my taco seasoning has enough.
Add the chopped tomatoes, jalapenos, onion, garlic, and tomato sauce.
Stir until combined.
Allow the mixture to lightly simmer, uncovered, for 15 minutes.
Add the lime juice and stir to combine.
Chef’s Note: You could make this a one-pan meal; however, I prefer to cook the ingredients in a larger pan, and then transfer them to a smaller serving pan. In my case, that would be a small cast-iron skillet.
Add the cheese to the top.
Finish under the broiler, until the cheese is bubbling and beginning to brown.