Mix the mince with the crumbled tortilla chips, Mexican herbs, salt and pepper. Form 4 meatballs with moist hands.
Heat the oil, fry the balls around brown and cook gently for 15-20 minutes with the lid on the pan.
Bake the bacon in a hot frying pan and drain on kitchen paper.
Puree the corn with the garlic and cottage cheese. Mix in the bacon and chives and season with pepper.
Cover the corn buns with the iceberg lettuce and serve the Mexican balls on the buns with the corn-bacon spread. If necessary, serve some tortilla chips.
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