Finely chop the onion and brown it in a large pan with 4 tablespoons of extra-virgin olive oil. Add both ground meats, breaking them well with a wooden fork. Brown them thoroughly, stirring frequently, then add the beans drained of their liquid and the drained corn.

Cook another 5 minutes and season to taste with paprika, ground coriander seeds and chili pepper. Add salt and pepper to taste, turn off the heat and keep warm.

Heat the tortillas five minutes in the oven at 180° C. In the meantime, finely dice the well-washed tomato, eliminating its vegetation water, and cut the strong Provolone Valpadana PDO into cubes.

Arrange the tortillas in the individual dishes, put the chili meat on top and complete with the tomato and Provolone Valpadana PDO Sprinkle with fresh coriander and serve.