Instructions

1. Heat up skillet on medium high and add ground chuck. Brown and drain.
2. In a seperate skillet, fry bacon and reserve drippings.
3. Dice bacon, add to beef and return to skillet on medium heat.
4. Add green chile sauce, bring to a boil. Lower heat to a simmer until liquid is reduced, 20-40 minutes.
5. Toast taco shells
6. Fill shells with a few spoonfuls of the meat. Add a thin line of honey over the meat.
7. Top with guacamole and sour cream.

1. Preheat oven to 350 degrees.
2. Slice tortillas into thin strips.
3. Fry bacon and set aside.
4. Fry tortilla strips in bacon drippings until crisp and set aside.
5. In a large mixing bowl, mix first seven ingredients.
6. Pour ingredients into a 9X11 casserole dish, cover with cheese and tortilla strips.
7. Bake 15-20 minutes, until cheese is bubbly.