Place a cast iron skillet inside the smoker. Preheat the smoker to 400°F for 15 minutes. Add 1 tbsp olive oil and ground beef to the skillet. Break meat apart and sprinkle 1 tablespoon of taco seasoning over the meat. Close the lid. Cook until browned, about 15 minutes, stopping halfway through to break the meat apart and turn. Drain and set aside.
Add all of the ingredients except for the heavy cream and cilantro into a large tin foil disposable dish. Place in the smoker and close the lid. Cook for 20 minutes. Stir the ingredients to combine, and pour in the heavy cream and cilantro. Stir again and close the lid. Cook for 25 more minutes.