Chorizo-Potato Mini Tostadas

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 Click Here to See More Chorizo Recipes
  • 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
  1. Preheat the oven to 400 degrees F. Microwave the potatoes as directed on the bag.
  2. 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.
  3. 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.
  4. 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.