Press one wonton wrapper into each muffin cup, gently folding the corners to form cups. Lightly spray or brush the wrappers with oil.

Bake the empty wonton cups for 5 minutes. Remove from the oven and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat, until browned and cooked through.

Drain excess grease if necessary. Add the garlic and cook for 30 seconds.

Stir in taco seasoning, tomato sauce, salsa, and water. Reduce heat to low and simmer for 4 to 5 minutes, until the taco mixture is thick.

Spoon about 1 tablespoon of taco filling into each pre-baked wonton cup. Sprinkle with shredded cheese.

Return the muffin pan to the oven. Bake for 8 to 10 minutes, until the cheese melts and the wonton edges are crisp and golden.

Let the taco cups cool in the pan for 2 to 3 minutes. Carefully remove them and arrange on a serving platter.

Add shredded lettuce to the platter to create “grass” and sprinkle crushed dark tortilla chips around it to create “soil.”

Garnish the taco cups with green onion pieces to resemble pumpkin stems. Add optional guacamole, sour cream, salsa, olives, jalapeños, and cilantro. Serve warm.