Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients list). Finely chop the brown onion. Finely chop the garlic (or use a garlic press).

In a medium frying pan, heat a drizzle of olive oil over a high heat. Add the sweetcorn and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the corn kernels are "popping" out.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and season with salt and pepper. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and stir to combine.

Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll the tortillas to close and place, seam-side down, in a medium baking dish. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 15 minutes.

While the enchiladas are baking, finely chop the tomato. Thinly slice the spring onion. Add the tomato and spring onion (reserve some for garnish!) to the bowl with the charred corn. Drizzle with a little olive oil and add the vinegar. Season to taste with salt and pepper and toss to combine. TIP: Seasoning is key in salsa! Taste and season with more salt, pepper or vinegar if you like.

Divide the cheesy Mexican beef enchiladas between plates and top with the sour cream. Serve with the charred corn salsa and garnish with the reserved spring onion.