Pueblo Potato Cups

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: 52 mins
• Serves: 4
• Yields: 12 potato cupcakes

Ingredients

• 1 (20 ounce) package  Simply Potatoes® Shredded Hash Browns
• 1 (1 ounce) package  taco seasoning
• 1 (15 1/2ounce) 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 1/2ounce) can  cream of chicken soup
• 1 (12 ounce) package  smoked chorizo sausage or 1 (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.