We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chorizo-Potato Mini Tostadas

(2)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved