Beef Taco CupsIngredients1 lb ground beef (preference for 85/15 lean to fat ratio)1 tablespoon taco seasoning12 ounce package of Wonton Wraps, 24 wraps (about ½ the package)a few teaspoons of Vegetable oil spray8 ounce block of cheddar cheeseOptional toppings:1 cup sour cream½ cup fresh cilantro, minced1 jalapeño, seeds and stem removed and diced fine½ of a small yellow onion, diced1 cup chopped lettuce, romaine hearts or icebergInstructionsPreheat the oven to 325 degrees. Prepare two muffin tins (24 total muffin cups), by spraying the holes liberally with vegetable oil cooking spray. Set aside.In a skillet over medium heat on the stovetop, cook the ground beef until no longer pink, breaking it up as it cooks. Stir in the seasoning about half way through cooking the meat. Turn off the stovetop once it's no longer pink.Place one wonton wrap into each muffin tin hold and gently press the center down carefully, trying not to tear the dough. Fill all 24 holes and make sure the sides haven't fallen and are pressed against the side. You want them to be formed like a bowl. Bake for 5 minutes.Remove the muffin tins from the oven and fill each Wonton Cup with about a tablespoon of beef and a sprinkle of cheddar cheese. Return to the oven and cook for another 7 to 8 minutes until the cheese is melted and the Wonton cups look golden brown in color.Allow to cool for a few minutes, then pop them out of the muffin tins and transfer to serving dish. If any of them are stuck, use a butter knife to run around the outside of the wonton cup and they should come right out.If I'm making them for a party, I'll add the toppings (lettuce, cilantro, onion, jalapeño and sour cream) right on, but if I make them for the family, I'll serve everything on the side, so they can be picky and fix them how they want to. Serve and enjoy!