Taco Cupcakes

Preheat: Heat oven to 400°F (200°C). Mist a 12-cup muffin tin with cooking spray.
Brown beef: Warm olive oil in a skillet over medium-high heat. Add beef and cook, crumbling, until browned. Drain fat.
Season: Stir in taco seasoning and a pinch of salt if desired. Mix in drained tomatoes; remove from heat.
Form cups: Press one wonton wrapper into each muffin well to create shells.
Fill: Add ~1 Tbsp beef mixture to each cup and top with ~2 tsp cheddar.
Bake: 10–15 minutes, until edges are golden and cheese is melted.
Finish: Cool briefly. Top with sour cream, green onions, and fresh tomatoes. Serve immediately.

Tips & Variations

Double-stack crunch: For sturdier cups, layer a second wonton wrapper rotated 45° under each filling.
Protein swap: Try ground turkey, chicken, or plant-based crumbles.
Cheese options: Pepper Jack for heat, Mexican blend for extra melt.
Add-ins: Black beans, corn, or diced green chiles go great in the beef mixture.
Make-ahead: Beef mixture can be cooked 2 days ahead; fill and bake just before serving. Re-crisp 3–4 minutes at 375°F.