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Chorizo-Potato Mini Tostadas

(2)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 24 servings
  • Pinterest
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  • Save
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Happy Hour! Pair margaritas with these sausage and potato Mexican appetizers.

Bake-Off® Contest 47, 2014
Lidia Haddadian
Pasadena, California

Ingredients

1
bag (11 oz) Green Giant™ Steamers™ frozen backyard grilled potatoes
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
6
oz chorizo sausage, casing removed, crumbled
1/2
teaspoon Watkins™ Ground Cumin
1
cup shredded Cheddar cheese (4 oz)
1/2
cup sliced green onions (4 medium)
1/2
cup sour cream

Steps

  • 1 Heat oven to 400°F. Microwave potatoes as directed on bag.
  • 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 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 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.
  • 1 Heat oven to 400°F. Microwave potatoes as directed on bag.
  • 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 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 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4g
21%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
250mg
10%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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