• Thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch 1/2 the sliced onion in your hands, then add to the pickling liquid. • Add just enough water to cover onion. Set aside.

• 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 remaining 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 you're sensitive to heat. Drain oil from the pan (for best results), then add Mexican Fiesta spice blend and tomato paste. Cook until fragrant, 1 minute. Add the water, stirring to combine. • Reduce heat to low, then sprinkle over shredded Cheddar cheese. Cover tightly with a lid or foil, then cook until cheese is melted, 3-4 minutes.

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

• Drain pickled onion. • 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 pickled onion and coriander to serve. Enjoy!