Preheat the oven to 375°F (190°C) and use a light coat of cooking spray to grease a 12-cup muffin tin, making sure to grease it well enough; otherwise, the wonton wrappers might stick.

In a skillet, over medium heat, heat ground beef until-browned and cooked all the way through. When that's done, take out excess grease. Add taco seasoning and pour in the amount of water labeled on the packet (usually around 2/3 cup). Keep on simmer until the seasoning is fully mixed into the beef and slightly thickened.

Start by placing a wonton wrapper into each muffin cup; add a spoonful of the seasoned beef, followed by a sprinkle of cheddar and Monterey Jack cheeses. Add another layer of wonton wrap and press gently to layer with a second wonton wrapper, beef, cheddar, and Monterey Jack similarly.

Put inside a muffin tin and bake for some ten to twelve minutes till the wonton wrappers turn out just crispy and golden brown with the cheese thoroughly melted and bubbling.

Get taco cupcakes from the oven and let them cool for about 5 more minutes for easier handling. Add a dollop of sour cream, a squirt of salsa, and a sprinkle of chopped green onions, each on top of a cupcake. To add as much flair as possible, include any of the optional toppings including diced tomatoes, guacamole, jalapeños, or black olives. Serve warm.