Preheat the oven to 350 degrees Fahrenheit and spray 2 mini muffin tins with cooking spray. Set aside. Stack 3-4 tortillas on top of each other and with a cookie cutter cut circles in the tortillas. Repeat until you have about 50 mini circles. Place the cut tortilla circles in your prepared muffin tins. Bake for 6-7 minutes until the edges are lightly browned. Remove from the oven and allow to cool for about 3 minutes. Remove from the muffin tins and set in a wire rack to cool completely. While the shells are baking, cook your meat.

In a medium bowl, combine the ground meat, sofrito, salt and pepper (or adobo). Mix until combined. Heat a large skillet over medium/high heat. Add the olive oil and once the olive oil is shimmering but not smoking (about 15 seconds or so); add the ground turkey (or beef to the skillet). Brown the meat for about 3-5 minutes and break any clumps that have formed. Reduce the heat to medium/low, add 2 cups of water and cover. Simmer the meat until the liquid has almost evaporated, about 20-25 minutes. Uncover the meat. The liquid should have almost evaporated. Pour the Ortega taco sauce over the cooked ground turkey, along with 5 ounces of water. Allow the sauce to reduce, uncovered for about 10 minutes. Once the sauce has reduced turn off heat.

Using a small cookie cutter, scoop a small amount of ground turkey into the mini taco shells. Add a dollop of sour cream and top as desired with any or all of the aforementioned toppings.

Makes about 50