Preheat your oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
Prepare the taco filling by heating a splash of olive oil in a large skillet over medium heat. Add the diced onions and sauté until soft and translucent.
Add the ground beef along with the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook the beef until it’s browned and fully cooked, about 3 to 4 minutes.
Stir in the drained diced tomatoes and continue to cook, stirring occasionally, until most of the liquid has evaporated, about 5 to 7 minutes.
To assemble the taco cups, place one wonton wrapper in the center of each muffin cup, pressing it gently to form to the shape of the cup.
Add a small layer of shredded cheddar cheese on top of the wonton wrapper, then place another wonton wrapper over the cheese, pressing gently so it adheres.
Spoon about one tablespoon of the ground beef mixture into each cup, then sprinkle the remaining cheese evenly over the top.
Bake the taco cups in the preheated oven for 13 to 17 minutes, or until the wontons are golden and crisp and the cheese has melted. For a crispier texture, bake closer to 17 minutes, but check around 10 minutes to prevent burning as oven temperatures can vary.
When finished, carefully run a sharp knife around the edges of each cup to loosen them from the pan, then remove the taco cups.
Garnish with your favorite toppings and serve immediately.