Preheat oven to 375°F.

Remove the labels from 4 empty metal cans and place them upside down on a baking sheet.

Brush outside of wraps with olive oil. Combine salt, chili powder and smoked paprika in a small bowl. Sprinkle this mixture evenly over outside of the wraps. Lay one wrap over each of the cans.

Bake at 375°F for 12-15 minutes, or until wraps have become slightly crispy. Remove wraps from oven and let cool.

Make the Taco Seasoning by whisking together all spices in a small bowl. Set aside. (See note.)

Using a large skillet, add ground beef and onion. Place over medium-high heat and cook, stirring occasionally, until meat is fully browned; drain any excess fat from the pan.

Add water and half of the Taco Seasoning to the pan; stir until well combined. Increase heat and simmer for 3-4 minutes, or until liquid has mostly evaporated.

Meanwhile, divide lettuce into the 4 taco bowls.

Top each bowl with ground beef, cheese, olives, black beans and tomatoes.

Make the dressing by whisking together the sour cream, milk and remaining half of the Taco Seasoning. Drizzle top of each bowl with dressing before serving.