Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.

Add the ground halal beef or turkey to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink.

Stir in the taco seasoning and water, mixing well. Let it simmer for about 5 minutes until the mixture thickens slightly.

While the meat is cooking, lightly spray a muffin tin with cooking spray.

Use a round cutter to cut each mini flour tortilla into a circle, or use them as they are if they fit the muffin tin.

Press each tortilla into the muffin tin cups to form a small cup shape.

Fill each tortilla cup with the taco meat mixture, then top with shredded cheddar cheese.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.

Remove from the oven and let cool for a few minutes. Carefully remove the taco cups from the muffin tin.

Top each mini taco cup with shredded lettuce, diced tomatoes, black olives, a dollop of sour cream, and cilantro if desired.

Serve warm and enjoy your delicious mini taco cups!