Directions:
- Chop the onions, pepper, and zucchini. Place half of the veggies in a 12-inch skillet.
- Cut the tamales in half lengthwise and place them, filling-side up, on top of the veggies.
- Add the hot water to the skillet and top the tamales with the remaining veggies.
- Heat to boiling, reduce heat to low, cover, and simmer 35 minutes.
- Sprinkle with cheese. Cover and cook 5 minutes longer until cheese melts.
- Serve over shredded lettuce, topped with a dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.5 Kcal (1057 kJ) | ||
| Calories from fat | 164.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 28% | |
|---|---|---|---|
| Cholesterol | 51.36mg | 17% | |
| Sodium | 362.81mg | 15% | |
| Potassium | 219.96mg | 5% | |
| Total Carbs | 9.25g | 3% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 12.22g | 24% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.4mg | 52% | |
| Calcium | 326.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 123.63 Kcal (518 kJ) | ||
| Calories from fat | 80.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 28% | |
|---|---|---|---|
| Cholesterol | 25.15mg | 17% | |
| Sodium | 177.64mg | 15% | |
| Potassium | 107.7mg | 5% | |
| Total Carbs | 4.53g | 3% | |
| Sugars | 1.1g | 9% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 5.98g | 24% | |
| Vitamin C | 12.1mg | 41% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4.6mg | 52% | |
| Calcium | 159.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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