Loaded Cheesy Beef & Chorizo Nachos

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

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the corn kernels and chorizo and cook until lightly browned, 4-6 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the capsicum and remaining onion until tender, 4-5 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the 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 the shredded Cheddar cheese. Cover tightly with foil or a lid and cook, until the cheese has melted, 3-4 minutes.

While the beef is cooking, roughly chop the tomato, coriander and pickled jalapeños. In a second medium bowl, combine the tomato, 1/2 the coriander and a splash of onion pickling liquid. Season with salt and pepper and toss to combine.

TIP: The jalapeños are slightly spicy, add less if you prefer!