Preheat the oven to 375°F. Lightly spray a regular-size muffin tin with non-stick cooking spray.

Press 1 wonton wrapper into the prepared muffin tin opening. Overlay the second wrapper and press it into the first wrapper. Be sure to press the wrappers against the walls of the cups as well as the bottoms. Repeat for the remaining muffin cups.

Bake for 8-10 minutes or until the wrappers are golden brown. (The tips of the wonton wrappers may get a deeper golden color than the bottom)

While the wontons are baking, add the ½ pound of ground beef to a 1½ to 2-quart saucepan over medium-high heat. (You can also use a small nonstick skillet) Stir continuously, breaking the ground beef into small pieces, until the ground beef is cooked through and no longer pink.

Reduce the heat to low. Add the taco seasoning and the water. Stir to combine. Allow the meat mixture to simmer for just a few minutes. Remove from the heat.

Add 1 tablespoon of taco meat to each of the baked wonton cups.

Sprinkle 1 tablespoon of the shredded cheese over the taco meat.

Sprinkle ½-1 tablespoon of shredded lettuce over the cheese layer.

Spoon 1-1½ teaspoons of the guacamole over the lettuce.

Spoon a 1 teaspoon dollop of the sour cream into the center of the guacamole.

Spoon 1-2 teaspoons of the pico de gallo on top of the sour cream. Serve immediately.