Southwest Steak and Many Layered Salad Recipe | Blue Rhino

Ingredients

• 1-1/2 to 2 lbs Beef Flank Steak
• 2 Chipotle Peppers in Adobo Sauce, finely chopped
• 3 med ears Corn, unhusked
• 9 cup Coarsely Chopped Romaine Lettuce
• 1-1/2 cup Chopped Tomatoes
• 1 can (15 to 16 oz) Black Beans, rinsed, drained
• 2 1/2 cup Coarsely Crushed Tortilla Chips
• Dressing:
• 1 lg Ripe Avocado, mashed (about 3/4 cup)
• 3/4 cup Prepared Ranch Dressing
• 2 tbsp Fresh Lime Juice
• 1 tbsp Adobo Sauce
• Additional Items:
• Medium Bowl
• Resealable Plastic Storage Bag
• 4-qt Glass Salad Bowl or 13 x 9-inch Glass Baking Dish