Using a pizza cutter or kitchen knife, trim off the edges of each tortilla into the shape of a large square.

Cut the tortilla evenly in half in width as well as in length. This should result in four mini squares.

Place the mini tortilla squares on a paper plate and microwave for 10 seconds. This helps the tortilla be more pliable and not tear when forming them into the empty muffin pan.

Using a mini muffin pan, place each mini square tortilla one at at time into each of the empty muffin spaces. Use your fingers to gently form them into the cavity. Make sure you press the tortilla gently against the tortilla base to make a nice, deep pocket.

Bake the taco cups in the oven for 10-12 minutes at 350 degrees until golden brown. Set to side.

Bake 2-3 chicken breasts in the oven or cook in thin strips on the stove top until throughly cooked and juices run clear. Move chicken to cutting board to cool.

Mince chicken into tiny, bite sized pieces.

Place cut up chicken into a large bowl. Add chicken chorizo seasoning and 2 tablespoons of water. Mix well.

Using a regular sized spoon, scoop one full spoonful of chicken mixture into each taco cup. Add toppings of choice. Serve immediately.

Note: In the pictures above, toppings are lettuce, shredded cheese, tomatoes, green onions and sour cream.