Preheat the oven to 400 degrees fahrenheit

In a skillet on medium heat, add the olive oil and once hot, saute the ground beef, while using a wooden spoon to break the beef up into a crumbly consistency. After 4 minutes of cooking add in all of the spices plus the tomato paste and beef stock and continue to cook until the beef is browned and there is no excess liquid in the bottom of the pan.

Using cooking spray lightly grease 12 cups of a muffin tray. Press a wonton wrapper into each cup, and then place a second wonton wrapper into the cup ensuring that the two squares don’t line up perfectly (so that the 8 corners don’t overlap and create a secure cup to hold the filling). And press down so both wonton wrappers tightly fit into the muffin cup.

Place a spoonful of the ground beef mixture in each of the muffin cups. Top with a sprinkle of grated cheese and then transfer to the oven to bake for 10-12 minutes until the wonton is golden brown in color and crispy and the cheese has melted.

Serve the taco cups topped with a dollop of sour cream, sprinkle of diced tomatoes and chopped scallions.