Place beef in a gallon-size resealable plastic bag. Add carne asada marinade, 1 tablespoon adobo sauce, and steak seasoning. Seal and place in refrigerator to marinate for 1 hour.

Combine ranch dressing, chipotle pepper, and 1 teaspoon adobo sauce in a small bowl until well mixed. Cover with plastic wrap and refrigerate dressing until ready to assemble meal.

Combine water, diced tomato mix, Spanish rice mix, and margarine in a large skillet. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, 15 to 20 minutes.

Place avocado, tomatoes, onion, lettuce, Cheddar cheese, lime, jalapeno pepper, and cilantro in individual ramekins or little bowls as burrito fixings.

Place pinto beans and corn in individual microwave-safe bowls. Heat in microwave until warm, 2 to 3 minutes.

Preheat a ridged grill pan over medium-high heat. Grease lightly with oil.

Drain and discard marinade from the beef, if necessary. Cook on the grill pan until medium-rare, hot and slightly pink in the center, 2 to 3 minutes per side. Transfer beef to a plate.

Serve beef alongside the rice, burrito fixings, pinto beans, and corn as make-your-own bowls, or divide rice into serving bowls and top with the fixings. Drizzle with the chipotle dressing.