Carne asada seasoning or marinade mix [I mixed olive oil, carne asada seasoning, and lime juice to make a marinade]
1 can (7 oz.) chipotle peppers in adobo sauce
1/2 tsp. Montreal steak seasoning
3/4 cup ranch dressing
1 pkg. (6.8 oz.) Spanish rice
1 can (14.5 oz.) diced tomatoes
1 cup romaine lettuce, chopped
3 roma tomatoes, diced
1 onion, diced
1/4 cup cilantro, chopped
1 jalapeno pepper, diced
3/4 cup shredded cheddar cheese
1 lime, sliced into wedges
1 cup pinto beans, drained and warmed
1 cup corn (if you can find some with peppers, even better!), drained and warmed
Avocado, sliced in wedges --or-- guacamole
Directions:
Mix together marinade with 1 Tbsp. adobo sauce from can and Montreal steak seasoning. Place in a gallon size plastic baggie with steak and marinate for 1 hour in the refrigerator.
Then in a small container (I used a mason jar), mix ranch dressing, 1 chipotle pepper that has been finely diced, and 1 Tsp. adobo sauce. Refrigerate until ready to eat burrito bowl.
Prepare the Spanish rice with the can of diced tomatoes per the package instructions.
Drain marinade from steak and then cook to desired doneness.
Place all the ingredients into bowls: steak, Spanish rice, lettuce, roma tomatoes, onion, cilantro, jalapeno, cheddar cheese, pinto beans, corn, guacamole, and lime wedges. Take dressing from the refrigerator.
Let everyone fix their bowls and add whatever toppings they want. Serve with dressing drizzled on top and lime wedges on the side.