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Heat oil in a large skillet over medium-high.
Add beef and chorizo; cook, stirring often to crumble beef, until browned, 6 to 7 minutes.
Transfer meat to a plate lined with paper towels; drain 5 minutes.
Transfer to a 6-quart slow cooker; stir in cheese, tomatoes-and-chiles, and crushed red pepper.
Cover and cook on HIGH, stirring occasionally, until cheese is fully melted and sauce is smooth, about 1 hour.
Turn slow cooker to WARM; serve with tortilla scoops.