Preheat your oven to 350°F. While it heats, lightly spray a 12-cup muffin tin with cooking spray. Press each wonton wrapper into a muffin cup, letting the edges stick up slightly above the rim—they'll crisp up beautifully as they bake. Spray the wrappers lightly with cooking spray to help them brown evenly. Bake for 5 minutes until the cups are golden and crispy, then remove from the oven and set aside to cool slightly. I like to let them cool for a minute or two in the pan before carefully removing them, as they firm up and become easier to handle.

Heat the neutral vegetable oil in a skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart as it cooks, until it's fully browned with no pink remaining. Drain any excess fat if needed. Stir in the taco seasoning and the rinsed black beans, mixing well to coat everything evenly. Remove from heat immediately—this prevents the seasoning from burning and keeps the filling flavorful rather than overly spiced.

Place the cooled wonton cups on a serving platter or individual plates. Spoon a generous portion of the warm beef and bean mixture from Step 2 into each cup. Top each with a small handful of shredded cheddar cheese, then layer on the shredded lettuce. Whisk together the sour cream and fresh lime juice in a small bowl and drizzle lightly over each cup to bind everything together. Finish each cup with a small spoonful of guacamole and chunky salsa on top—this way the fresh toppings stay vibrant and don't get buried under warm ingredients.