Brown the ground beef in a pan. (You don't need to pre-grease, the meat will provide plenty of grease for you.)
Once browned, drain the grease out into a can. (Pro-tip, save it in the fridge for use in other dishes)
Mix in the taco seasoning. Make sure it gets evenly mixed, so be careful not to dump it all in one spot.
Portion the meat into bowls, refrigerating or freezing what you're not going to use immediately.
Add the lettuce, guac, sour cream, pico de gallo, and shredded mexican mix cheese into the bowls with the meat on them. Drizzle a little enchilada sauce over the top.
Notes
Tip: Store the leftover enchilada sauce in ice cube trays and freeze it. When you're ready to reheat the meat to make another bowl, you can just pop out an ice-cube of the sauce.