Chorizo-Potato Mini Tostadas

5 from 2 ratings

Happy Hour! Pair margaritas with these sausage and potato Mexican appetizers from Pillsbury. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com. Click Here to See More Chorizo Recipes

Servings

servings

Ingredients

1 11-ounce bag frozen grilled potatoes, such as green giant™ steamers™
1 box refrigerated pie crusts, softened as directed on box, such as pillsbury™
6 ounce chorizo sausage, casing removed, crumbled
½ teaspoon ground cumin, such as watkins™
1 cup shredded cheddar cheese (about 4 ounces)
½ cup sliced green onions (4 medium)
½ cup sour cream

Directions

Preheat the oven to 400 degrees F. Microwave the potatoes as directed on the bag.
Meanwhile, unroll the pie crusts onto a work surface. Using 3-inch round cutter, cut 9 rounds from each pie crust. Gather the scraps and reroll; cut 6 additional rounds. Press 1 round in the bottom and up the sides of each of 24 ungreased mini muffin cups (edges of the dough will be higher than the sides of the cups); prick the bottoms with fork. Bake 6 minutes.
Meanwhile, in a 10-inch skillet, cook the sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add the potatoes and cumin; cook and stir 1 minute. Remove from the heat. With a potato masher or fork, mash the potatoes, leaving some small pieces. Add ½ cup of the cheese and ¼ cup of the green onions to the potato mixture; mix well. Spoon 1 tablespoon of the potato mixture into each cup.
Bake until the edges are golden brown, 7 to 12 minutes. Remove from the pan; top each with 1 teaspoon sour cream, 1 teaspoon cheese, and ½ teaspoon green onion. Serve warm.