In a large cast iron skillet, brown ground beef over medium heat.
While ground beef is cooking, prepare the cauliflower rice. In a medium skillet, saute 6 cups riced cauliflower with 1 tbls olive oil. Sprinkle with 1/2 tsp salt and cook until fluffy. Add lime juice. Stir and remove from heat.
Remove browned beef from pan with a slotted spoon and set aside. Add diced onion, peppers, and garlic to the remaining cooking liquid. Stir and saute until peppers soften and onion is translucent.
Return beef to pan with peppers and onions. Add 4 tbls taco seasoning and stir in 1/2 cup salsa and can of salsa verde. Mix until well combined.
Remove from heat and stir in 3 lightly whisked eggs.
Spread cauliflower rice in an even layer in a 9X13 glass baking dish. Top with meat and veggie mixture.
Bake at 350F for 25-30 minutes until casserole is set and lightly browned.
Top with your favorite taco toppings! Ours are shredded lettuce, cheese, olives, salsa and avocado.
If you are making this ahead, leave off the toppings until ready to serve.