This is a great Americanized filling that can be used in tacos, burritos, in eggs, salads, on a taco/burrito bar and a hundred other dishes. Add some chopped potatoes and eggs for a breakfast burrito filling. It makes a bunch, and does really well in the freezer for a quick dinner. I made this for my crew when we were on night shifts and finally wrote it down about 20 years ago. In lieu of the chili powder, cumin, granulated garlic cocoa powder and cinnamon, you can use 3 rounded tablespoons of Spring Hill Ranch's Southwestern Seasoning, available here at JaP.
1In a 14” skillet or deep 12” fry pan over medium-high heat, fry the bacon until it is just cooked, about 3 minutes. Add the chorizo meat and cook it until it is slightly browned, about 3 minutes. Add the onion and cook it until it is translucent, about 5 minutes. Add the beef and cook it, stirring often, until it is browned, about 5 minutes.
2Add the diced green chilies, chile powder, cilantro, cumin, cocoa powder, granulated garlic, cinnamon, and jalapeños (if using) and stir well to combine.
3Add the water and stir well. Reduce the heat to simmer. Simmer uncovered for 20-30 minutes. Drain off any remaining water and/or drippings.