1. Preheat oven to 425F. Lightly spray a 12 count muffin pan with nonstick cooking spray.

2. Press each tortilla into the prepared 12 count muffin tin. Or, if you choose, you can use puff pastry. This will be flakier and lighter in texture. You will have to fold the edges over each other slightly. Use your fingers to gently press the bottom of the tortilla into the well of each muffin tin. If using puff pastry, cut into squares, then gently press into the well of each muffin tin.

3. Evenly sprinkle ¾ cup Mexican cheese into the bottom of each. Bake in preheated oven for 8-10 minutes, or until golden in color. The bottom of the shell will puff up. That is okay. You can press it down with a spoon after removing from the oven. After it is removed from the heat, it should deflate.

4. While the shells are baking, add ground hamburger, crushed tomatoes, water or beef broth, chili powder, paprika, oregano, garlic powder, onion powder and cumin to a large skillet over medium heat.  Season with salt and pepper. Cook, breaking the meat apart with a spoon, until no longer pink, about 5 minutes. Stir in remaining ¼ cup cheese and cook for an additional minute or two, or until sauce is thickened.

5. Fill the taco meat into each taco cup. Top with a touch more cheese, if desired, tomatoes, lettuce and onions. Serve with your favorite taco toppings (sour cream, salsa and guacamole). Enjoy!