Pueblo Potato Cups

Submitted by MakeDollarHoller

"Ready, Set, Cook! Special Edition Contest Entry: I really like the crispy edges of a potato casserole, so I use cupcake tins to bake my Pueblo Potato Cups. My family prefers spicy food, so this is always a hit."

 

• Ready In: 52mins
• Ingredients: 11
• Yields: 12 potato cupcakes
• Serves: 4

ingredients

• 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
• 1 (1 ounce) package taco seasoning
• 1 (15 1/2 ounce) can black beans, drained
• 1 1⁄2 cups Mexican blend cheese, shredded
• 4 green onions, diced
• 2 ounces sun-dried tomatoes, diced
• 3 tablespoons butter, melted
• 3⁄4 cup sour cream
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (12 ounce) package smoked chorizo sausage or (12 ounce) package andouille sausages, halved and cut in 1/4 inch pieces
• 2 jalapenos, seeded and diced

directions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the sour cream, cream of chicken soup and taco seasoning. Fold in the potatoes, black beans, cheese, green onion, sun-dried tomatoes, butter, sausage and jalapenos.
3. Spray a 12 cup cupcake tin with cooking spray. Fill and shape each cup with the potato mixture 1 and 1/2 inches above the rim of the tin. Bake for 30-32 minutes. Allow to rest for 5 minutes prior to serving. Allow 3 potato cupcakes per person.