Pueblo Potato Cups

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 12 cups Mexican blend cheese
• shredded
• 4 green onions
• diced
• 2 ounces sun-dried tomatoes
• diced
• 3 tablespoons butter
• melted
• 34 cup sour cream
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (12 ounce) packagesmoked chorizo sausage or 1 (12 ounce) package andouille sausages
• halved and cut in 1/4 inch pieces
• 2 jalapenos
• seeded and diced

Instructions

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