If your house is anything like ours, you need meals that are equal parts hearty, healthy, and simple enough to pull together on a weeknight. You want something that feeds your people well, without compromising on flavor or your values.

This Mexican Lasagna made with our grassfed ground beef is exactly that kind of meal. It’s loaded with bold, familiar flavors, comes together quickly, and uses clean ingredients straight from the farm (and maybe your pantry too). Best part? It feeds a crowd and makes even better leftovers.

We’ve served this on busy market weeks, during calving season, and even prepped a pan or two for friends who just had a baby. It’s one of those tried-and-true family favorites that we keep coming back to.

Why Mexican Lasagna is a Farmhouse Staple

We love lasagna in all its forms, but this Tex-Mex inspired version is a fun change of pace. Soft flour tortillas take the place of pasta, layered with seasoned ground beef, sweet corn salsa (a.k.a. Texas Caviar), green chilies, enchilada sauce, and plenty of cheese. It’s cozy, satisfying, and kid-approved.

Plus, when it’s made with our 100% grassfed ground beef, it’s not just filling—it’s deeply nourishing too.

Why Grassfed Ground Beef Is the Star of the Show

Let’s talk beef.

Our grassfed cattle are rotationally grazed on fresh pasture here at the farm. That means they’re never fed grain, never confined, and they grow at nature’s pace, just the way God designed them to. The result is beef that’s not only better for the land but also better for your body.

Grassfed beef tends to be leaner, richer in omega-3 fatty acids, and packed with nutrients like vitamin E and CLA. It also has a depth of flavor that really shines in simple, rustic meals like this one.

When your beef is raised right, you don’t have to do much to make it taste good.

What You’ll Need for This Farm-Style Mexican Lasagna

Everything here is easy to find, and most of it’s probably already in your kitchen. Here’s what goes into one 9×13 pan (feeds 6–8):

Equipment

• 9in Cast Iron Skillet
• 9×13 Glass Baking Dish OR Ceramic Baking Dish

Ingredients

• 1 lb grassfed ground beef
• 1 packet taco seasoning (or homemade if that’s your style)
• 8 soft taco-size flour tortillas
• 1 jar Texas Caviar (15 oz – a corn and black bean salsa)
• 1 can red enchilada sauce (10 oz)
• 1 can chopped green chilies (4 oz)
• 10 oz shredded Mexican cheese blend
• Optional toppings: sour cream, cilantro, avocado, lime, jalapeños

Served with:

• Refried beans (homemade or canned—we won’t judge). For homemade we recommend this recipe, our favorite beans come from Azure Standard!
  
  

How to Make It (Step-by-Step)

Cook the Beef

Brown your grassfed ground beef in a skillet over medium heat. Once it’s fully cooked, drain if needed (though ours tends to be pretty lean). Stir in taco seasoning with a splash of water and let it simmer for a minute or two until it thickens slightly. Set aside.

Prep the Dish

Preheat your oven to 375°F. Lightly grease a 9×13 baking dish with butter or tallow.

Build the Layers

1. Spread a couple spoonfuls of enchilada sauce on the bottom of the dish.
2. Lay down 2 tortillas to cover the base.
3. Add ⅓ of the ground beef, a few scoops of Texas Caviar, some green chilies, and a handful of shredded cheese.
4. Repeat those layers two more times—tortillas, beef, salsa, chilies, cheese.
5. Finish with a final layer of tortillas, the rest of the enchilada sauce, and the last of the cheese.

Bake

Cover loosely with foil or parchment paper and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly.

Let it rest for 10–15 minutes before slicing. (This helps it hold together and makes serving easier.)

Spring Toppings and Sides We Love

Spring always brings a burst of freshness to the kitchen. Here are a few things we like to add when we serve this dish:

• Fresh chopped cilantro
• Sliced avocado or guacamole
• Pickled red onions
• Lime wedges for squeezing
  
  

Why This Recipe Works So Well for Real Life

One of the things we hear from customers a lot is, “I want to cook more, but I’m just so busy.” Trust us—we get it. That’s why we love this meal so much. It’s:

• Make-ahead friendly – Assemble it in the morning or the night before.
• Freezer-friendly – Freeze before or after baking.
• Batch-cooking friendly – Double the recipe and you’ve got two dinners done. Use our family pack of ground beef for extra savings!

It reheats like a dream and makes great leftovers for lunch.

Where to Get Our Grassfed Ground Beef

We raise our cattle right here on our family farm in Amherst. If you’re local, you can grab our grassfed ground beef at the farm or through our website. We also offer seasonal beef bundles and limited freezer stock, so don’t wait too long when you see it in the shop!

👉 Shop Grassfed Ground Beef Now

And if you want to be the first to know about restocks, bundle openings, and new recipes like this one, join our farm newsletter.

FAQs

Can I use corn tortillas?
Sure! It’ll give the dish a slightly different texture and flavor and it’s a great gluten-free option.

Can I make this dairy-free?
Yes. Skip the cheese or use your favorite dairy-free alternative, then top with avocado or lime crema after baking.

How spicy is it?
Mild to medium. You can always crank up the heat with hot sauce or extra chilies.

Can I sneak in some veggies?
Absolutely. Zucchini, spinach, peppers, or mushrooms would all work well between the layers.

Can I freeze leftovers?

Yep! Store in a tightly sealed container for up to 2 months. Reheat in the oven or microwave.

Best sides to serve with it?
Refried beans, Spanish rice, or a big side salad with crunchy seasonal veggies.

Final Thoughts from the Farm Table

This Mexican lasagna with grassfed ground beef is the kind of meal we love around here. It brings together everything we value: simple ingredients, good nutrition, and that soul-warming comfort you only get from homemade food.

Whether you’re feeding a family, stocking your freezer, or just want something easy and satisfying on a busy weeknight—this recipe will serve you well.

We hope it becomes a regular on your table, just like it is on ours.