Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin lightly with cooking spray.

In a large skillet over medium-high heat, brown the ground meat until fully cooked (about 5-7 minutes). Drain excess fat.

Stir the taco seasoning and water into the skillet. Simmer on low heat for 2-3 minutes until the liquid thickens and coats the meat. Remove from heat.

Press one wonton wrapper into each cup of the prepared muffin tin. Spoon 1 tablespoon of the seasoned meat mixture into each wrapper, then top with 1 tablespoon of shredded cheese.

Place a second wonton wrapper over the first layer, pressing gently. Add another tablespoon of meat and top with the remaining cheese.

Bake for 10-12 minutes, or until the edges of the wrappers are golden brown and crisp, and the cheese is melted.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a serving platter.

Top each cup evenly with diced tomatoes, guacamole, sour cream, and fresh cilantro. Serve immediately.