Heat a large skillet to medium heat, then add in your olive oil.

Add the bell peppers, onion and mushrooms. Sauté the vegetables for 5-6 minutes until tender.

Add the shrimp and taco seasoning and toss to coat everything evenly with the spices. Sear the shrimp 2-3 minutes until cooked through, then remove from skillet and set aside.

Reduce the heat to low, then add the cream cheese, and heavy cream. Stir to make a smooth sauce with few clumps.

Add the shredded cheese in small increments (about 1/2 cup at a time), stirring continuously. Stir until all cheese is melted and incorporated into the sauce. (Optional: If you like a thinner sauce, add additional heavy cream or milk until it’s the way you like it.)

Finally, add the shrimp and veggies back to the skillet skillet, stirring to cover each piece in the queso. Serve immediately.