Tortilla bowl: Preheat the oven to 350°F. Invert oven-safe bowls (whatever you have, even a jar will work) on a large baking sheet. Preheat a large skillet or non-stick pan over medium heat. Using about half of the oil, pour a little oil into the skillet at a time as needed, pan-fry the tortilla for 30-45 seconds per side to golden brown, allowing it to puff up with large bubbles.
Use tongs to form the tortilla onto one of the bowls to create a bowl shape with the tortilla.
Repeat with the remaining tortillas. Once all the tortillas are flash-fried and shaped into bowls, bake until crispy and golden brown. Remove from the oven and set aside.
In a bowl, mash the avocado with a fork until smooth. Mix in the rest of the ingredients for the guacamole, season with salt and pepper to taste. Set aside.
Season both sides of the steak with steak seasoning, cumin, and salt.
Heat the remaining oil in the same skillet or pan over medium heat. Cook the steak on both sides to the desired internal temperature using a thermometer (see below). Once cooked allow to rest for 3 minutes before slicing thin against the grain.
Place the lettuce into the tortilla bowl and drizzle with dressing. Top with tomatoes, corn, beans, steak, guacamole, sour cream, and cheddar cheese.