In a skillet, brown the ground beef and drain.

Dice the jalapenos and add them to the beef.

Add 1/4 cup water and the taco seasoning and cook over medium heat until water is absorbed.

Reduce heat to low.

Preheat oven to 350 degrees Fahrenheit and set a mini muffin pan to the side.

Heat each corn tortilla in the microwave for 30 seconds to soften.

Using a 3 inch cutter (like a jar lid) cut 2 circles from each tortilla.

Press each circle into the cup of a mini muffin pan, folding the sides as needed.

Place in the oven for about 12 minutes (until tortilla is crispy).

Place each shell on a cooling rack and fill with taco meat.

Top with cheese and diced tomato and a leaf of cilantro (optional).

Serve warm.