Pueblo Potato Cups

• 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

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

potatoes, taco seasoning, black beans, blend cheese, green onions, tomatoes, butter, sour cream, cream of chicken soup, sausage, jalapenos

Taken from www.food.com/recipe/pueblo-potato-cups-475630 (may not work)