To Cook Cauliflower Rice: Add rice to a microwave-safe bowl. Cover with plastic wrap and cook on high for about 4-5 minutes, until soft. Remove cover and set aside.
In a large non-stick pan cook ground beef and onions together over medium-high heat for 5 to 7 minutes, breaking up into a crumble and stirring frequently, until no longer pink; drain. Add beef back to pan.
Stir in cauliflower rice, taco seasoning mix, water, enchilada sauce, tomatoes, and beans. Cook 10 minutes, stirring frequently, until sauce thickens. Remove from heat.
Stir in tortilla strips; top with cheese. Cover skillet; set aside 3 to 4 minutes or until cheese is melted.
To Serve: Spoon about 1¼ cups into each bowl. Top with a little skinny ranch, or non-fat Greek yogurt, chopped tomatoes, and shredded lettuce, if desired. Any leftovers freeze great!