1. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Add taco seasoning and 1/2 cup water; cook and stir 2 minutes or until liquid is absorbed. Makes about 3 cups.

2. Heat second large skillet over medium-high heat; spray liberally with cooking spray. Add cauliflower; cook and stir 5 minutes or until softened. Makes about 2-1/2 cups.

3. In small bowl, mash avocado, lime juice and 1/4 teaspoon salt with fork. Makes about ¾ cup.

4. Divide cauliflower into 4 bowls; top with tomatoes, beans, beef mixture and avocado mixture. Garnish bowls with cilantro, corn and/or red onion, if desired.

Dietitian Tip: Double this recipe and serve over salad greens for a healthy lunch throughout the week. You can also double the black beans and leave out the meat for a vegetarian option.

• 18 g Fat
• 5 g Saturated Fat
• 76 mg Cholesterol
• 412 mg Sodium
• 14 g Carbohydrates
• 6 g Fiber
• 4 g Sugars
• 0 g Added Sugars
• 28 g Protein