• 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 sensitive to heat. Drain oil from pan, then add Mexican Fiesta spice blend and tomato paste 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 tomato and coriander. • In a second medium bowl, combine tomato, a splash of pickling liquid and 1/2 the coriander. Toss to combine, then season to taste. • 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 (if using). • Garnish with pickled onion and remaining coriander to serve. Enjoy! TIP: Jalapeños are slightly spicy. Add less or leave them out, if you prefer!