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“Ready, Set, Cook! Special Edition Contest Entry: I really like the crispy edges of a potato casserole, so I use cupcake tins to bake my Pueblo Potato Cups. My family prefers spicy food, so this is always a hit.”
READY IN:
52mins
SERVES:
4
YIELD:
12 potato cupcakes
UNITS:
US

Ingredients Nutrition

  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 1 (1 ounce) package taco seasoning
  • 1 (15 1/2 ounce) can black beans, drained
  • 1 12 cups Mexican blend cheese, shredded
  • 4 green onions, diced
  • 2 ounces sun-dried tomatoes, diced
  • 3 tablespoons butter, melted
  • 34 cup sour cream
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (12 ounce) packagesmoked chorizo sausage or 1 (12 ounce) package andouille sausages, halved and cut in 1/4 inch pieces
  • 2 jalapenos, seeded and diced

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the sour cream, cream of chicken soup and taco seasoning. Fold in the potatoes, black beans, cheese, green onion, sun-dried tomatoes, butter, sausage and jalapenos.
  3. Spray a 12 cup cupcake tin with cooking spray. Fill and shape each cup with the potato mixture 1 and 1/2 inches above the rim of the tin. Bake for 30-32 minutes. Allow to rest for 5 minutes prior to serving. Allow 3 potato cupcakes per person.

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