Place chorizo into a large skillet, cut into coins and heat on medium heat......
Saut chorizo until slightly browned, then add your onion, green pepper, mushrooms and garlic, saut for several more minutes or until veggies are tender.......
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.......
Place mini corn tortillas on a foil lined baking sheet......
Spoon several spoonfuls of your chorizo sauce over tortillas......
Place some shredded Mexican cheddar cheese on top of chorizo sauce......
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........
Serve and enjoy ! For me this made 12 mini tortillas......
