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Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.
Add the ground beef to the pot with the bacon drippings and cook over medium-high heat, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160°F (71°C), about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
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