Preheat oven to 350℉. Press wonton wrappers into the bottom of a mini pan, making 1 fold in the middle of each long edge of the wrapper. Ensure that the wonton wrapper is flat against the bottom of the cup so the finished cups have a flat base to stand up on. Keep the stack of unused wonton wrappers covered with a damp paper towel to prevent them from drying out.

Spray cups lightly with non-stick cooking spray. Bake in the preheated oven for 5-7 minutes. Or until golden brown. Remove baked cups from the muffin tin and allow to cool. To make filling them even easier, keep the cups in the muffin pan.

Preheat a large skillet over medium high heat, add a small drizzle of canola oil, and add the ground beef. cook the ground beef, breaking up meat into very small pieces with a wood spoon as it cooks, until no longer pink. Drain any grease from the pan. Add the taco seasoning and ¼ cup water, scraping up any brown bits on the bottom of the pan, reduce heat to low and simmer until sauce has thickened and most of the water has evaporated, about 2 minutes. Cool at least 10 minutes.

While the meat cools: If making pico de gallo; combine all pico de gallo ingredients in a small bowl with a fork, taste for seasoning and adjust salt and pepper as needed.

Place 1 teaspoon of finely shredded cheese in each cup, followed by 1 heaping teaspoon of taco meat. Top cups with shredded lettuce, a tiny dollop of sour cream and guacamole, and pico de gallo or salsa. Garnish with cilantro leaves if desired. Serve immediately. Or you can place the wonton cups filled with just the cheese and meat on a serving platter, and put your favorite taco toppings in small bowls alongside the cups and allow your guests to build their own taco salad cups.