Loaded Cheesy Beef & Chorizo Nachos

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 and cover to keep warm.

SPICY! You may find the spice blend hot. Add less if you're sensitive to heat.

Return 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. 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 shredded Cheddar cheese on top. Cover tightly with foil or a lid, then cook until cheese has melted, 3-4 minutes.

While beef is cooking, 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).

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