In a large skillet, sautée the ground turkey and chorizo in 1/2 tbsp. of the olive oil over medium heat until browned. Drain and set aside.
Wipe out the skillet and return to burner over medium heat. Add the remaining tbsp. olive oil. Sautée the Vidalia onion, red bell pepper, garlic, and serrano chile until soft and translucent.
Return the meat to the pan. Add the chile powder, cumin, salt and pepper; mix into the meat mixture. Add the pasta, chicken broth, and tomato sauce; stir to combine.
Lid skillet and reduce heat to a simmer. Cook, stirring occasionally, until most of the liquid is absorbed into the pasta and the pasta is tender (cook to your desired consistency); 10-12 minutes.
Check the sauce: if you'd like a more saucy consistency to your dish, add an additional 1/2 cup or so of tomato sauce. Mix well, adding additional salt and pepper as needed.
Serve buffet-style with a selection of taco toppings and condiments.