Preheat the oven to 200F. Use a baking mat or a large baking sheet lined with parchment paper for the cheese cups. Set the pan aside.

Divide 1 1/2 cups of the shredded cheese into six piles on the baking mat or parchment paper. Spread each pile out into a small layer that’s circular in shape. Place the baking pan/mat in the oven until the cheese has slightly melted and is growing around the edges. Approximately 5-6 minutes.

Remove from the oven and let cool for 2-3 minutes. Remove the cheese and press into the muffin tin or ramekin to form the taco cups. Let cool even longer until they’ve “set” and will stay the shape of the ramekin or tin to form the taco cup. Remove the cheese cups from the dish and set aside.

While you're making your cheese cups, add the ground beef to a large skillet and cook over medium heat until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain the excess grease from skillet and return to the cooktop.

Add water and season with chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine. Simmer for 2-3 minutes or until warmed through.

While the beef is cooking, make the avocado salsa. Combine the avocado, tomato, lime juice, and cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.

To serve, fill the taco cheese cups with beef, avocado salsa, and the remaining shredded cheese. Top with a dollop of sour cream, if desired, and enjoy!