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Nutrition Facts
Serving Size 482 g
(Approx. 4 Servings)
Amount Per Serving
Calories 910 Calories From Fat 470
% Daily Value*
Total Fat 52 g 80%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 1480 mg 62%
Total Carbohydrate 78 g 26%
Dietary Fiber 20 g 80%
Sugars 3 g
Protein 35 g
Vitamin A 25% Iron 30%
Vitamin C 50% Calcium 70%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tamale Bowls
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

4 tostada crowns
12 Mi tienda Tamales
17 .6000 Oz Mi Tienda Refried Frijoles, heated according to package directions
2 cup(s) H-E-B Tex Mex Cheese
1 cup(s) mexican crema
1/2 cup(s) green onion, chopped
1 cup(s) avocado, diced
1/2 cup(s) pico de gallo
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Preheat the oven to 400 and line a baking sheet with foil. Place the tostada crowns on the pan.
Remove the husk from the tamales and cut into 1 inch pieces. Place in a microwave safe bowl and cook for 1.5 minutes.
Spoon a generous amount of beans into each bowl then top with tamales and cheese. Place in the preheated oven for 2 to 3 minutes until cheese begins to melt.
Remove the pan from the oven, then carefully place each tostada crown onto a plate then top with crema, avocado, and pico. Serve hot!


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