• Thinly slice brown onion.

• Slice kernels off corn cob. • Thinly slice capsicum. • Finely chop mild chorizo.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook corn kernels and chorizo 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 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 shredded Cheddar cheese. Cover tightly with foil or a lid, then cook until cheese is melted, 3-4 minutes.

• Meanwhile, roughly chop coriander. • Roughly chop pickled jalapeños (if using).

• Spread corn chips over a large serving dish or platter. Spoon over the cheesy beef topping and the chorizo and corn topping. • Top with light sour cream, tomato salsa and jalapeños. Garnish with coriander to serve. Enjoy!