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Start by making the taco shells. Set out a taco holder or a cupcake pan, turned upside down. Heat a small skillet (about five inches wide) over medium heat. Sprinkle half of the mozzarella cheese evenly into the bottom of the pan. Let it cook, undisturbed, for about three minutes. Then turn the heat to medium high, and when you notice the edges starting to turn brown, check to see if you can move the cheese, if it can move, it's ready. Remove the circle of cheese from the heat.
While the cheese is still hot, carefully place it in the taco holder to create a taco shape or place it in a taco shape between two of the cups on the cupcake tin.
Repeat the process with the rest of the mozzarella.
As the shells cool and harden, cook the French fries in your preferred method.
Create a brown gravy by bringing the beef broth to a boil in a small saucepan. In a separate bowl, whisk the cornstarch with about ¼ cup cold water. Once the broth is boiling, turn the heat to medium-low and whisk in the garlic powder, onion powder, Worcestershire, dissolved corn starch mixture and salt and pepper. Let the gravy thicken, stirring regularly, and add more salt and pepper if desired.
To assemble the tacos, start with a layer of fries in the mozzarella shell, top with cheese curds, and then add gravy and bacon pieces. Serve immediately.