||egg roll wraps (cut into quarters)
|| lean ground beef
| 1 packet
|10 oz can
||Rotel diced tomatoes with chilies
||shredded Mexican blend cheese
|picante sauce, sour cream with chives,
Preheat the oven to 375°. Brown the ground beef and drain every bit of grease you can from it. While you are browning the beef, open the can of tomatoes and drain all the water you can from it. When the beef is cooked and drained, stir in the taco seasoning and set it to the side to cool. While the beef cools spray a mini muffin pan with cooking spray, cut the egg roll wraps into quarters, and stuff an egg roll wrap quarter into each cup. Add the tomatoes and chilies to the beef and mix well. Spoon enough of the beef and tomato mixture to each cup to fill it about half way. Top each taco cup with about 1½ tsp of shredded cheese. Bake the taco cups for approximately 10 minutes. The 10 minute time is approximate, watch the taco cups as they cook and remove them from the oven when the egg roll wrappers brown. Take the taco cups out of the oven and let them cool Top each cup with picante sauce, sour cream and some chives, or guacamole. Put the cups on a serving plate and serve.