Pre-heat the oven to 375. Lightly mist a 12-cup standard muffin tin with cooking spray and set aside.

Heat chili oil in a sauté pan or large skillet over medium-high heat. Add the ground beef brown, breaking it up with a spoon. When meat is cooked through, add the taco seasoning and stir together. Add the black beans and continue to cook, stirring occasionally, for 1-2 more minutes until warm. Remove from heat and stir in salsa until well combined.

Push a wonton wrapper into the bottom of each of the cups in the prepared muffin tin. Spoon a teaspoon of queso dip into each wonton cup and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup, using about half the total mixture. Sprinkle about half the shredded cheese evenly over the top of each cup. Press another wonton wrapper on top of the shredded cheese and repeat the layering steps with the remaining ingredients.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.