June 1, 2012

Mexican Lasagna with Galaxy's New Vegan Cheese Shreds!


One of the great things about having this blog is that these amazing companies are kind enough to send me some samples of these really great products to try. One of those amazing companies is Galaxy Nutritional Foods. Recently they sent me a package with one of their newest creations - their Mexican Style Vegan Shreds!

The new Galaxy Nutritional Foods Vegan Shreds are dairy and casein free and come in two delicious flavors - Mozzarella and Mexican. The new great tasting line of Vegan shreds is also soy, gluten, lactose, preservative free and made from Non-GMO ingredients! The shreds also have no added sugars, no saturated or hydrogenated fats, and are cholesterol free!

I'm not sure if the people over at Galaxy are psychic or not, but I was really craving some nachos when the package arrived. Luckily I had two bags to play with - so after I melted some on top of some tortilla chips for some truly delicious nachos, I decided to make one of my all time favorite recipes. My Mexican Lasagna! It turned out better than I could have imagined! The new Galaxy cheese was so creamy, gooey, and delicious! You guys have got to try this cheese!


Ingredients:

  • 2 tbsp light oil
  • 2 cups of Ground Crumbles (Boca is my favorite!)
  • 1/2 medium sized red onion - diced
  • 2 cloves of garlic - minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp hot sauce (a few dashes)
  • 1 25 oz can of Black Beans
  • 1 14.5 oz can of Fire Roasted Tomatoes
  • 1 cup Frozen Corn
  • 4 or 5 tortillas (you could use corn or flour tortillas)
  • 1 cup of taco or enchilada sauce
  • 2 cups of Galaxy Mexican Style Shreds
  • 2 Scallions - finely chopped

Preheat the oven to 425F.

Preheat a large skillet over medium high heat. Add 2 tbsp light oil. Add the ground crumbles and season with the chili powder, cumin, pepper, and hot sauce. Add in the onion and garlic - cook for 5 minutes. Then add the canned fire roasted tomatoes. Stir and add the beans and corn. Heat the mixture through for 2-3 minutes.

Coat a shallow baking dish with the taco/enchilada sauce. Cut tortillas in to strips with a pizza cutter to make them easy to layer. Layer the crumbles/bean mixture, tortillas, more sauce, and cheese. Repeat until the baking dish is full. Make sure the top layer is cheese. Bake for 12-15 minutes until the cheese melts. You may need to set the oven to broil in order to melt the cheese. Top with scallions and serve!

2 comments:

  1. wow that mexican lasagna looks delicious! i love a good mexican meal -- its so fresh and flavorful! and even better with cheeze! it looks so melty and delish! thanks for sharing!

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  2. I'm making this soon - added the ingredients to my grocery list. YUM!
    ~Rebecca

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