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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 4 |
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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. 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 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.
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