Heat a large skillet over medium-high heat, crumble in the ground beef, and cook, breaking it up, for 5 to 7 minutes until browned. Drain excess fat if needed.

Reduce heat to medium. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 1 minute, then add the water or broth. Simmer for 2 to 3 minutes until the liquid reduces. Squeeze lime juice over the top and stir.

Divide the shredded lettuce among four bowls. Top with the seasoned beef, then scatter the cheese, avocado, and tomatoes. Add a dollop of sour cream and a spoonful of salsa, and serve with lime wedges.