Cooking Instructions
- 1
Place chorizo into a large skillet, cut into coins and heat on medium heat......
- 2
Sauté chorizo until slightly browned, then add your onion, green pepper, mushrooms and garlic, sauté for several more minutes or until veggies are tender.......
- 3
Next add your black pepper, Goya adobo, diced tomatoes and black olives, heat to boiling, stirring occasionally, then bring heat to medium / high and continue to cook and stir for 20 minutes, uncovered,or until all liquid is absorbed.......
- 4
Place mini corn tortillas on a foil lined baking sheet......
- 5
Spoon several spoonfuls of your chorizo sauce over tortillas......
- 6
Place some shredded Mexican cheddar cheese on top of chorizo sauce......
- 7
Bake in a preheated 400 degree oven for 10 minutes or until cheese has fully melted......repeat until chorizo sauce is used up or you run out of mini tortillas........
- 8
Serve and enjoy 😉! For me this made 12 mini tortillas......😋
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