Step 1: Cook the Meat Mixture

1. In a large skillet over medium heat, brown 1 lb ground beef until cooked through (5-7 minutes), breaking it up with a spatula. Drain excess fat if desired.

2. Add ½ cup diced pepperoni, ½ cup crumbled cooked bacon, ½ cup sliced cooked sausage, ¼ cup diced bell pepper, ¼ cup diced red onion, 1 tsp garlic powder, 1 tsp Italian seasoning, ½ tsp salt, and ½ tsp pepper. Sauté for 3-4 minutes, stirring occasionally, until vegetables soften and flavors blend.

3. Stir in ½ cup pizza sauce and simmer for 1-2 minutes to combine.

   • Tip: For leaner beef, draining fat may not be necessary. If skipping the skillet, add raw beef and vegetables to the slow cooker and cook on high for 1 hour to brown, then drain fat before adding other ingredients (but skillet method is quicker and enhances flavor).

Step 2: Slow Cook the Filling

1. Transfer the meat mixture to the slow cooker, spreading it evenly.

2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the flavors meld and the filling is rich and aromatic.

   • Tip: Stir halfway through if possible to ensure even cooking. If the filling looks too watery, cook uncovered for the last 30 minutes on high to thicken. Add 1-2 tbsp broth if it seems dry.

Step 3: Prepare the Tortillas

1. About 15 minutes before the filling is done, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Place 8 tortillas (flour or corn) on the baking sheet and warm in the oven for 2-3 minutes until soft and pliable. Set aside, covered with a clean kitchen towel to keep warm.

   • Tip: Warm tortillas in batches if needed, ensuring they don’t overlap to heat evenly. If using corn tortillas, wrap in foil to prevent drying out.

Step 4: Assemble the Tacos

1. Stir the slow-cooked meat filling to ensure a cohesive mix. Taste and adjust seasoning with extra salt, pepper, or Italian seasoning if desired.

2. Spread a thin layer of pizza sauce (from an additional ¼ cup, if desired) on each warm tortilla for extra flavor.

3. Spoon an even portion of the meat mixture (about ⅓ cup per taco) onto the center of each tortilla. Sprinkle with ½ cup shredded mozzarella cheese (divided evenly) and ¼ cup sliced black olives.

   • Tip: Don’t overfill tacos to ensure easy folding or eating. Place filling slightly off-center for easier folding if serving folded tacos.

Step 5: Bake the Tacos

1. Arrange the filled tortillas on the baking sheet, either flat (like mini pizzas) or folded into taco shapes (use a taco rack or prop with foil to hold shape).

2. Bake at 350°F (175°C) for 5-7 minutes, until the mozzarella is melted and bubbly.

3. Remove from the oven and let rest for 1-2 minutes to allow the flavors to meld and the tacos to cool slightly for handling.

   • Tip: For crispier tortillas, brush lightly with olive oil before baking. Watch closely to avoid overbaking, as tortillas can harden.

Step 6: Serve

1. Garnish the tacos with chopped fresh parsley or green onions for a vibrant, fresh finish.

2. Serve hot, either flat as open-faced tacos or folded as traditional tacos, with optional extra pizza sauce or hot sauce on the side for dipping.

3. Pair with sides like a Caesar salad, garlic breadsticks, or cucumber slices for a complete meal.

   • Tip: For a fun presentation, arrange tacos on a platter with garnishes scattered over the top, or serve in taco holders for a festive look.