Preheat the oven to 400 degrees F.
Heat a grill pan or skillet to medium-high. Cover the bottom with a thin film of oil and add steak. To cook the steak medium-rare, sear it for about 5 minutes per side, or until a thermometer inserted into the center registers 145 degrees F, then let it rest on a cutting board for at least 5 minutes.
In a medium saucepot, mix together the beans and corn, a pinch of salt, and 1-2 Tbs. water; heat over medium-low until the mixture is warmed through. Taste for salt and black pepper.
When the steak has rested, thinly slice it against the grain into 1- to 2-inch-wide strips. (Against the grain means perpendicular to the grain; this makes it more tender.) Cut the thin strips into 1- to 2-inch pieces.
Add the tortilla chips to a medium baking dish. Sprinkle on half the cheeses, then the steak pieces, followed by the bean-corn mixture. Ladle on red-chile sauce to taste; top with the remaining cheeses.
Bake until the cheese begins to bubble, about 10 minutes. Remove from the oven to a trivet, and spoon 1/4 cup Green Sauce into the middle of the dish so people can dip into it. Serve with more Green Sauce, for additional dipping.
Reprinted from Back to the Kitchen by Freddie Prinze Jr. Copyright (c) 2016 by Freddie Prinze Jr. By permission of Rodale Books. Available wherever books are sold.