Preheat oven to 450 degrees. After removing the corn and beans from the cans, remove the paper from the can, and place it on a sheet pan. (You could use any empty can you have on hand, or an oven safe mug or dish that you can drape the wrap over). Drape the wrap/tortilla over the can, mug, or bowl, and place in the oven for 8-10 minutes, or until the tortilla is golden brown, and crispy. Repeat if necessary until all of the wraps/tortillas are done.
While the tortilla is baking, add the ground meat to a large skillet sprayed with cooking spray. Add spices and 1/4 cup taco sauce. Cook over medium high heat, breaking it up as it cooks until it is cooked through. Turn off heat when done cooking and add the remaining 1/4 cup taco sauce. Stir until well combined.
Measure out 1/4 of the lettuce into each of the taco shell “bowls”, and prepare the rest of the ingredients to put in the salad. Add 1/4 of the meat to each of the shells followed by 1/4 cup of the rest of the ingredients on each salad. Enjoy!