Preheat the oven to 400° F. Use a round object, like a 16 oz. Hood Sour Cream lid, to trim 24 circles out of flour tortillas. The circles should be slightly larger in size than the muffin tin you will use. Fold two tortilla circles and place them side by side in each muffin cup. Bake for 7 minutes, then remove and swap each of the two circles in each cup, and re-position them as needed to keep their form. Bake for another 7 minutes, or until crisp and lightly brown. 

 

Meanwhile on the stove top, cook and brown your taco meat. Add the packet of taco seasoning and prepare according to the package directions. Once meat is cooked, generously spoon in the sour cream, and fold until completely blended. 

 

Add toppings of choice to mini taco shells and serve. And for an extra yummy topping, reserve a bit of the taco seasoning to add a kick to your sour cream topping.