Ingredients Weight Measure
Canola oil 3 Tbsp.
Yellow onion, chopped 8 oz.
Green bell pepper, chopped 1/3 cup
Garlic, minced 2 tsp.
Beef, chuck, ground 1-1/2 lbs.
Hot Italian sausage, casings removed 1/2 lb.
TABASCO® brand Habanero Sauce 3 Tbsp.
Cumin, ground 2 tsp.
Oats (or breadcrumbs) 1/2 cup
Green chiles, chopped 2-1/2 Tbsp.
Frozen corn kernels 1/2 cup
Picante sauce 1/2 cup
Eggs, large, beaten 2 ea.
Monterey Jack cheese 1 cup
Salt 1 tsp.
Corn husks, dried


  1. Preheat oven to 350°F.
  2. Add oil to heated saut├ę pan; then add onions and bell peppers.
  3. Cook over medium heat until onions are translucent. Stir in garlic and continue cooking for 3 minutes or until garlic is soft.
  4. Place beef and sausage in a large bowl and blend by hand. Add the cooked onion and pepper mixture to incorporate. Add the remaining ingredients except the corn husks and mix well.
  5. Soak corn husks in cold water for at least 15 minutes to soften. Remove from water and cut each husk into three equal strips. Cut a fourth thin strip to be used to secure the three tips of the husks together.
  6. Place the three husks in the bottom of the muffin tin, so that the widest part of two of the husks overlap to form a long horizontal line. Place the third husk in the center of the two husks to form a perpendicular line on the bottom of the muffin tin.
  7. Scoop meat mixture into a muffin tin. It will hold a 4-oz. portion, or you may use a Texas Size Muffin tin that holds 6 oz. to 8 oz. Hold the three tips of the corn husk together and secure with the thin strip of husk as though it were a string.
  8. Cook for 40 minutes or until meat juices run clear.
  9. Remove from muffin tins with a spoon and serve as an entree.