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Small Scoop


Smoky Bean and Bacon Tamale Cups

1 1/2   cups firmly packed prepared masa for tamales (see Cook's Tip)
4   slices bacon
1   small onion
1   can (15.5 oz) pinto beans, drained and rinsed
2   tbsp Chipotle Rub
2   garlic cloves, pressed
1/4   cup water
1/4   cup sour cream
1   plum tomato, seeded and diced
2   tbsp Chopped fresh cilantro (optional)
  1. Preheat oven to 400°F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Using Small Scoop, scoop 24 level scoops of masa; place in wells of pan. Using Mini-Tart Shaper, press tops of masa to form cups. Bake 12-14 minutes or until fi rm.
  2. Meanwhile, cut bacon into 1/4-in. pieces using Utility Knife. Cook bacon in (10-in.) Skillet over medium-high heat 5-7 minutes or until crisp. Chop onion using Food Chopper.
  3. Drain all but 2 tbsp of drippings from Skillet. Add onion to bacon in Skillet; cook 2 minutes or until onion is translucent. Add beans, rub and garlic pressed with Garlic Press; cook 30 seconds or until fragrant. Add water; lightly mash beans using Mix ‘N Masher. Divide bean mixture among cups. Garnish with sour cream, tomato and cilantro, if desired.

Yield: 24 tamale cups

Nutrients per serving: (1 tamale cup): Calories 90, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 11 g, Protein 2 g, Sodium 200 mg, Fiber 1 g

Diabetic exchanges per serving: 1 starch, 1/2 fat (1 carb)

Cook's Tips: Some masa is stickier than others. Roll masa balls in fl our prior to placing in wells and dip Mini-Tart Shaper in fl our, if necessary.

Masa can be purchased in Latin grocery stores.

If desired, 1 finely chopped chipotle pepper in adobo sauce can be substituted for the Chipotle Rub.