Preheat the oven to 400 degrees Fahrenheit.

In a shallow bowl, stir together the sugar and cinnamon.  Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.

Coat both sides of the tortillas with the melted butter with a basting brush.  Then gently press the tortillas down into the sugar mixture to coat the shells.  Flip and repeat until both sides of the tortillas are coated.

Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.

Bake for 5-6 minutes.

Pour the apple pie filling into a large mixing bowl.  Use a knife or spoon to cut up any large pieces of apples in the filling.

Pour in half of the caramel sauce and stir until well combined.

Spoon approximately 1-2 spoons of the mixture into each of the taco shells in the tin.

Place back in the oven and bake for 4-5 more minutes until the filling mixture is heated through and the shells are golden brown.

Remove from the oven.  Let the tacos sit for 3-5 minutes.

Serve warm topped with the ice cream and the leftover caramel sauce drizzled on top.