• Preheat oven to 200°C/180°C fan-forced. • Thinly slice capsicum and brown onion. Slice kernels off corn cob. Roughly chop pickled jalapenos (if using). • Slice mini flourtortillas into quarters. • Finely chop mild chorizo.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook corn and chorizo, stirring, until lightly browned, 4-6 minutes. • Transfer to a medium bowl. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion, tossing, until tender, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.

• SPICY! You may find the spice blend hot. Add less if sensitive to heat. Drain oil from pan, then add Mexican Fiesta spice blend and tomato paste (see ingredients) and cook until fragrant, 1 minute. Add the water, stirring to combine. • Reduce heat to low, then sprinkle over Cheddar cheese. Cover tightly with foil or a lid, then cook until cheese is melted, 3-4 minutes.

• Meanwhile, spread tortilla chips over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.

• Divide tortillas chips between plates or on a serving platter. Spoon over the cheesy beef topping and the chorizo mixture. • Top with Greek style yoghurt, tomato salsa and jalapeños. • Tear over coriander to serve. Enjoy!