Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.

Heat a skillet over medium. Add the ground beef or turkey and cook, breaking up the meat until no pink remains. Drain excess fat.

Return the meat to the pan. Sprinkle in the taco seasoning and add the water called for on the seasoning packet. Simmer for about 5 minutes until the mixture is slightly thickened. Taste and adjust seasoning.

Press one wonton wrapper into each greased muffin cup, pushing gently to form a little cup. If the wrappers tear, patch with a small piece of another wrapper.

Spoon about 1–2 tablespoons of the taco meat into each wonton cup. Top each with a bit of shredded cheese.

Bake for 10–12 minutes, or until the wonton edges are golden and crisp and the cheese has melted. Rotate the pan halfway through baking if your oven has hot spots.

Remove from the oven and let cool for 2–3 minutes so the bites firm up.

Drizzle with ranch dressing and garnish with diced tomatoes and chopped green onions. Serve warm with sour cream on the side if using.