Make It
Step 1
Heat oil in a large nonstick skillet over medium heat. Add turkey and bouillon; cook, stirring frequently, for 5 to 7 minutes or until no longer pink.
Step 2
Pour juice over turkey. Increase heat to high; bring mixture to a boil. Reduce heat to medium; cook for 10 minutes to let the juice reduce until it is almost all absorbed.
Step 3
Preheat oven to 400° F.
Step 4
Cut tortillas into twelve 4-inch circles using a cookie cutter or the top of a glass. You will cut 2 circles out of each tortilla.
Step 5
Spray a 12-cup muffin tin with nonstick cooking spray. Place tortilla circles in cups and press into each cup. Bake for 12 to 15 minutes or until golden and crispy.
Step 6
Fill taco shells with taco filling and your choice of toppings.
This recipe can also be prepared using leftover chicken from the Slow Cooker Arroz con Pollo recipe – (recipe found on this site). Simply shred the leftover chicken with two forks and use instead of the ground turkey.
