Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
Bake on a parchment-lined baking sheet for 7 minutes.
Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
For the Taco Filling:
Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.