Place one wonton wrapper in each mini-cupcake cup, gently folding to fit. Bake for 8-10 minutes, or until browned.
While the taco cups are baking, prepare the taco meat. Brown the ground beef over medium-high heat until browned. Drain off any grease if necessary. Add in the water, taco seasoning, and tomato sauce and simmer on medium-low heat for 5-10 minutes, or until the sauce has thickened.
Scoop about 1 tablespoon of the meat mixture into each of the baked wonton cups. Top with cheese and return to oven 4-5 minutes, or until cheese is melted.
Serve with desired toppings.
Taco Seasoning: Mix together ½ tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ⅛ teaspoon oregano, ¼ teaspoon pepper, and ⅛ teaspoon crushed red pepper flakes.Taco Meat: Feel free to replace the meat with seasoned beans or lentil taco meat. Prepare Wonton Cups In Advance: Bake the wonton cups as directed. Allow them to cool fully and then store in an airtight container at room temperature for up to 3 days. Prepare the taco meat as directed, allow it to cool slightly, and then transfer it to an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, fill the wonton cups with the taco meat and shredded cheese and bake at 350 degrees F for 10-15 minutes until warmed through. Serve with toppings as desired.