Pueblo Potato Cups

I just made this and submitted it to Food.com's Simply Potato contest.  It's a spicy meat and potato combo.  My friend helped me eat some of the leftovers, and she already requested the recipe.  What a nice compliment!

Pueblo Potato Cups

• 1 (20 ounce) package Simply Potatoes Shredded Hash Browns
• 1 (1 ounce) package taco seasoning
• 1 (15 ½ ounce) can black beans , drained
• 1 ½ cups Mexican blend cheese , shredded
• 4 green onions , diced
• 2 ounces sun-dried tomatoes , diced
• 3 tablespoons butter, melted
• ¾ cup sour cream
• 1 (10 ½ ounce) can cream of chicken soup
• 1 (12 ounce) package smoked chorizo sausage or 1 (12 ounce) package andouille sausages , halved and cut in 1/4 inch pieces
• 2 jalapenos , seeded and diced

Directions:

Preheat oven to 350 degrees.

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.

Spray a 12 cup cupcake tin with cooking spray. Fill and shape each cup with the potato mixture 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.