Cheesy Beef Enchilada Skillet with Charred Corn and Avocado Crema

Preheat your oven's broiler to high. Grate 0.5 cup of sharp cheddar cheese and 0.5 cup of Monterey Jack cheese, then combine them in a small bowl.

Shuck 1 ear of fresh sweet corn and carefully slice the kernels off the cob. Finely dice 1 whole jalapeño pepper, removing the seeds if you prefer less heat. Slice 4 corn tortillas into 1-inch wide strips.

Heat a dry, medium cast-iron skillet over high heat. Add the fresh sweet corn kernels and diced jalapeño. Cook undisturbed for 3 to 4 minutes, stirring occasionally, until the corn is nicely charred and blistered. Transfer the charred corn and jalapeño mixture to a plate.

In the same skillet, reduce the heat to medium and add 1 tbsp of vegetable oil (pantry staple). Add the 0.75 lb of leftover seared ground beef from Day 2, 1 tsp of chili powder, and 1 tsp of ground cumin. Cook for 2 minutes, stirring to break up the beef and toast the spices.

Pour in 1 cup of red enchilada sauce and stir in half of the charred corn and jalapeño mixture. Bring the mixture to a simmer and let cook for 3 minutes until the sauce is slightly thickened and bubbling.

Gently fold the sliced corn tortilla strips into the beef mixture until they are coated in the sauce. Top the skillet evenly with the remaining charred corn and jalapeño, then sprinkle the combined 1 cup of cheddar and Monterey Jack cheeses over the top.

Place the skillet under the broiler for 3 to 4 minutes, watching closely, until the cheese is completely melted, bubbly, and golden-brown in spots.

While the skillet broils, prepare the avocado crema. Halve and pit 1 whole avocado, scooping the flesh into a small food processor or bowl. Add 0.25 cup of sour cream, the juice of 1 whole lime, 1 minced garlic clove, and a pinch of salt. Blend or mash with a fork until completely smooth.

Remove the skillet from the broiler and let rest for 2 minutes. Finely chop 0.25 cup of fresh cilantro.

Drizzle the warm skillet with the avocado crema and garnish with the chopped fresh cilantro before serving directly from the skillet.