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In separate bowls, make the vinaigrette and crema.
Heat a large skillet with the olive oil over medium- high heat. Once hot, add the brussels sprouts and cook for 1-2 minutes to brown one side before stirring. Cook for another 2-3 minutes, stirring occasionally, until evenly browned. Transfer to a bowl and set aside.
Add the ground beef to the skillet and cook for 2-3 minutes to brown one side before flipping and breaking apart. Once the beef is fully cooked, add the fajita seasoning and water. Turn off the heat and use the water to deglaze the skillet.
Add the brussels sprouts back to the pan along with the lime vinaigrette. Toss everything together.
Serve over rice and garnish with the crema, chopped cilantro or sliced scallions, and cotija cheese