Pre-heat the oven to 350 degrees. Lightly mist a standard sized muffin tin with cooking spray. Use a knife or kitchen shears to cut each foldit down the center to create two round flatbreads. Take each flatbread half and push it into a well in the muffin tin to create a cup. Bake in the oven for 12-15 minutes until the cups are crispy.

While the cups are baking, place the ground beef in a skillet over medium-high heat and cook, stirring and breaking up with a spoon or spatula, until the meat is browned and cooked through. Drain the grease from the pan and return to heat. Add the taco seasoning and water and stir together. Bring to a boil and then reduce heat to low. Simmer for about 5 minutes until sauce has thickened.

When the cups are done baking, fill each cup with about 3 tablespoons of the taco meat and top with shredded lettuce, chopped tomatoes and about 2 teaspoons of guacamole. Top with cilantro if desired.