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Chorizo-Potato Mini Tostadas

chorizo-potato mini tostadas Appetizer Mexican
Chorizo-Potato Mini Tostadas
  • Prep 20 min
  • Total 40 min
  • Servings 24
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Happy Hour! Pair margaritas with these sausage and potato Mexican appetizers. ...MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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

Nutrition Facts

Serving Size: 24
Calories
150
% Daily Value
Total Fat
10
Saturated Fat
4
Sodium
250
Dietary Fiber
0
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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