In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.
Divide cauliflower rice amongst bowls or lunch containers. Top with a serving of cooked meat, corn, black beans, shredded cabbage, tomatoes, avocado, and one lime wedge.