Preheat oven to 425F.
Lightly spray a 6 count muffin pan with nonstick cooking spray.
Press each tortilla into the prepared 6 count muffin tin.
Use your fingers to gently press the bottom of the tortilla into the well of each muffin tin.
Evenly sprinkle ¾ cup mozzarella cheese into the bottom of each.
Bake in preheated oven for 8-10 minutes, or until golden in color.
While the shells are baking, cook the ground beef, cook, breaking the meat apart with a spatula, until no longer pink, about 5 minutes.
When it’s almost cooked through add salsa, water or beef broth, chili powder, paprika, oregano, garlic powder, onion powder and cumin to a large skillet over medium heat.
Season with salt and pepper.
Stir in remaining ¼ cup cheese and parmesan cheese and cook for an additional minute or two, or until sauce is thickened.
Fill the taco meat into each taco cup.
Top with tomatoes, onions and a slice of jalapeno.
Serve with your favorite taco toppings (sour cream, salsa or guacamole).
