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Chorizo-Potato Mini Tostadas

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  • Prep 20 min
  • Total 40 min
  • Servings 24
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Happy Hour! Pair margaritas with these sausage and potato Mexican appetizers.
Created May 11, 2018
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  • 1 ½ cups frozen diced hashbrown potatoes
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 170 g chorizo sausage, casing removed, crumbled
  • 1/2 teaspoon ground cumin
  • 1 cup shredded Cheddar cheese
  • 1/2 cup sliced green onions (4 medium)
  • 1/2 cup sour cream


  • 1
    1. Heat oven to 400°F. Prepare potatoes as directed on bag.
  • 2
    2. Meanwhile, unroll pie crusts on work surface. Using 3-inch round cutter, cut 9 rounds from each pie crust. Gather scraps and reroll; cut 6 additional rounds. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups (edges of dough will be higher than side of cup); prick bottoms with fork. Bake 6 minutes.
  • 3
    3. Meanwhile, in 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add potatoes and cumin; cook and stir 1 minute. Remove from heat. With potato masher or fork, mash potatoes, leaving some small pieces. Add 1/2 cup of the cheese and 1/4 cup of the green onions to potato mixture; mix well. Spoon 1 tablespoon potato mixture into each cup.
  • 4
    4. Bake 7 to 12 minutes or until edges are golden brown. Remove from pan; top each with 1 teaspoon sour cream, 1 teaspoon cheese and 1/2 teaspoon green onion. Serve warm.

Nutrition Information

150 Calories, 10g Total Fat, 3g Protein, 11g Total Carbs

Nutrition Facts

Serving Size: 24
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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