Begin by thoroughly browning the lean ground beef in a large skillet over medium heat. Ensure all pink is gone to cook the protein safely and evenly. Break up any large clumps with your spatula for consistent texture.
Once the meat is browned, drain off any excess fat. Add the taco seasoning to the skillet, stirring it into the meat until it is fully coated and fragrant. Continue cooking for another minute to toast the spices.
Turn off the heat from the skillet to prevent overcooking the dairy. Stir in the ½ cup of salsa or taco sauce along with the ½ cup of Greek yogurt. Mix vigorously until the meat is completely coated in a smooth, creamy, zesty sauce.
While the meat mixture rests briefly, prepare your serving bowls by first adding the cooked brown rice or cauliflower rice as your base. Top with 2 cups of romaine lettuce and diced tomatoes.
Place the seasoned meat mixture over the base, followed by ½ cup of corn, a sliced avocado, and 1 cup of shredded Mexican cheese blend.
Add a dollop of Greek yogurt on top for added creaminess and serve warm.