Preheat oven to 400°F.
Use a 4-inch round cookie cutter to cut each tortilla into 3 smaller rounds, for 12 total rounds.
Lightly brush both sides of the rounds with melted Challenge Lawry’s Butter Snack Spread and press a buttered tortilla into each well of a 12-cup muffin pan.
Bake for 10-12 minutes or until golden brown. Set aside to cool.
Heat oil in a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until cooked through and no longer pink. Pour off any excess fat and return to heat.
Stir in taco seasoning, tomato sauce, green chiles, and ¼ cup water and simmer for 5- 10 minutes or until thickened.
Spoon ground beef mixture into cooled tortilla cups and top each with a teaspoon of shredded cheese. Bake until cheese is melted, about 5 minutes.
To serve, top with a dollop of sour cream, sliced green onions, and microgreens.