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. Cook the corn kernels and chorizo 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 the shredded Cheddar cheese on top. Cover tightly with foil or a lid, then cook until the cheese has melted, 3-4 minutes.

While the beef topping is cooking, roughly chop the tomato, coriander and pickled jalapeños (if using). In a second medium bowl, combine the tomato, a splash of pickling liquid and 1/2 the coriander. Toss to combine, then season to taste.

TIP: The jalapeños are slightly spicy. Add less or leave them out, if you prefer!