Pueblo Potato Cups

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

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

Recipe

• 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.