Chorizo-Potato Mini Tostadas

Happy Hour! Pair margaritas with these sausage and potato Mexican appetizers. ...MORE + LESS -

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

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1. Heat oven to 400°F. Prepare potatoes as directed on bag.
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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.
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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.
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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.