Preheat the oven to 350 degrees F and bake the Old El Paso Bold Ranch Stand 'n Stuff Taco Shells as directed on the package, so they are extra crispy.
Meanwhile, place a large skillet over medium high heat. Remove the chorizo from the casing and place it in the skillet. Saute for 3-4 minutes, breaking the chorizo apart with a wooden spoon. Then add the chopped bacon and saute with the chorizo another 3-5 minutes until the bacon is red and crispy.
Remove the chorizo and bacon and drain on a paper towel lined plate. Pour most of the grease into a glass jar, to keep for cooking or throw out later, leaving only 1-2 teaspoons of grease in the pan. Then saute the onions in the pan until just softened, 3-4 minutes. Then mix into the bacon and chorizo.
To assemble the tacos, scoop the bacon mixture evenly into the ranch taco shells. Top with fresh pico de gallo, sour cream, and taco sauce. Serve warm.