Preheat the oven to 400°F and lightly grease a standard 12-cup muffin pan with nonstick spray.

Start the filling. Heat a drizzle of avocado oil in a large skillet over medium heat. Add the diced onion and cook until soft and fragrant.

Cook the beef. Add the ground beef and brown. Break it up with a spatula and cook until browned and no longer pink—about 3 to 4 minutes. Add all the spices and let them toast.

Add the tomatoes (don't drain!). Stir in the drained diced tomatoes and let the mixture simmer until most of the liquid has reduced, stirring every so often—about 7-10 minutes.

Assemble the taco cups. You may have to trim your wonton wrappers (I did). Press one wonton wrapper into each muffin tin slot, gently pressing it to form a cup shape. Sprinkle a little shredded cheese into the bottom of each cup, then press a second wonton wrapper on top.

Fill 'em up. Add a heaping spoonful of the taco filling into each cup, then top with more shredded cheddar.

Bake it up. Pop the pan in the oven and bake for 13 to 17 minutes, or until the edges are golden brown and crispy and the cheese is melted and bubbly. (Check them around the 10-minute mark just in case your oven runs hot.)

Time to serve. Let the cups cool for a minute or two, then run a knife around the edges to loosen and lift them out. Top with your favorite taco fixings like sour cream, guac, or chopped tomatoes—and dig in!