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.