Loaded Fiery Pork Nachos

• Heat a large frying pan over high heat. Cook corn 
kernels until lightly browned, 4-5 minutes.
• Transfer charred corn to a bowl. Allow to cool 
slightly, then add tomato and a drizzle of olive oil 
and white wine vinegar. Toss to combine. Season 
to taste with salt and pepper. 

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

• While the corn is charring, cut mini flour tortillas 
into wedges.

• Place tortilla wedges in a single layer on a lined 
oven tray. Drizzle (or spray) with olive oil, season 
with a pinch of salt and pepper and turn to coat.
• Bake until golden, 6-8 minutes. 

TIP: If the tortilla wedges don’t fit in one layer, spread 
them over two oven trays.  

• Return the frying pan to medium-high heat with a 
drizzle of olive oil. Cook capsicum until softened, 
4-5 minutes.
• Add pork mince and cook until browned, 3-4 minutes.
• SPICY! This spice blend is hot. Add less if you’re 
sensitive to heat. Add garlic, Mexican Fiesta spice 
blend and tomato paste. Cook, stirring, until 
fragrant, 1 minute.
• Add the water and simmer until slightly reduced, 
1-2 minutes. 

TIP: Add another splash of water to loosen the mixture, 
if needed.