Simple Supper Friday: Mexican Meatza

Mexican meatza for your Friday night.

It’s been a while since I made a good meatza, so I decided it was about time to bring it out again. I love how simple it is to make and seriously, meat crust? Yes, please. This time around though, I decided to switch it up. By the way, have you ever seen my original meatza post? It’s from the very early days of my blog (not that my blog is that old though) when I was still using way too small of pictures. I guess it’s kinda neat to reflect where I was then to where I am now. Funny too.

I highly suggest the runny poached egg on top. It makes this meatza extra special. Plus, an egg on top of anything makes it that much better. I also believe that about avocado and bacon. Those three foods take any meal to the next level of awesomeness.

Feel free to double this recipe and make it in a 9×11 or 9×13 pan as well. I sometimes make a double batch of meatza, but I only had one pound of ground meat this time around. Work with what you’ve got!

Ingredients:

  • 1 lb dark meat ground turkey (or ground beef)
  • 1 egg, preferably pasture-raised
  • 2 Tbsp taco seasoning (I like the kind in bulk at Whole Foods — no sugars or junk in it)
  • Pinch of sea salt, optional
  • 1/2 – 3/4 cup fresh salsa
  • 1 – 2 tomatoes, sliced
  • Red onion slices, to taste
  • 1/4 – 1/3 cup olives, sliced
  • Mixed greens or sliced lettuce leaves for serving
  • Fresh guacamole for topping (I used Whole Foods house-made)
  • Poached egg for topping, optional

Directions:

  1. Preheat the oven to 350 degrees F. In a large bowl, mix together the ground turkey, egg, taco seasoning and sea salt (if using) with your hands. Pat mixture into an 8×8 or 9×9 pan. Bake for 15 minutes.
  2. Meanwhile, prep your veggies. Slice your tomatoes, onion and olives.
  3. Once meat crust is done baking, top with salsa (that’s your sauce) and vegetable toppings. Put back in the oven for 5 more minutes at 350 degrees.
  4. After the 5 minutes, turn on the broiler at 450 and let the meatza cook for 5 – 7 more minutes.
  5. Slice and serve atop of lettuce (I used red leaf) or mixed greens. Top with a poached egg, if desired, and guacamole.

Fresh Mexican meatza, out of the oven.

21 thoughts on “Simple Supper Friday: Mexican Meatza

  1. Shonnie October 5, 2012 / 1:06 pm

    Yes, actually, it is beautiful. I know this one is gonna be a keeper for me! Love! I just don’t go for poached runny eggs–but I might give it a whirl. One should always try to keep an open mind about such thing … even purple mashed cauli. ;)

    • paleoinpdx October 5, 2012 / 1:09 pm

      The egg is easy enough to leave off or you could do a fried egg if you don’t like runny yolks. Yes, an open mind is always good ;)

      • Shonnie October 5, 2012 / 1:11 pm

        :) My hubby will like that one.

  2. Cinnamoneats October 5, 2012 / 2:18 pm

    This looks good but I can’t do tomatoes… I wonder how it would taste without?

    • paleoinpdx October 5, 2012 / 2:24 pm

      It’d still be good. You could make a cilantro pesto for the sauce instead of the salsa (to make use fresh cilantro, walnuts, garlic, olive oil, and salt and pepper). Replace the tomatoes with another veggie of your choice. Is it just tomatoes or other nightshades as well? If it’s all nightshades, then garlic and onion and the taco seasoning would be out too (because of chili peppers in it).

  3. Cinnamoneats October 5, 2012 / 2:33 pm

    No it’s not a nightshades thing I just can’t stand tomatoes! I haven’t touched them in over 15 years I’d say! I can do tomato paste or canned tomatoes if I blend them first to use as a sauce. But whole tomatoes I can’t do, even in cooking and especially raw in salads etc.

    • paleoinpdx October 5, 2012 / 2:37 pm

      Got it. I’m guessing you probably don’t like fresh salsa then since it’s raw and chunky? If not, just make a cilantro pesto in the food processor, as I suggested.

      • Cinnamoneats October 5, 2012 / 2:47 pm

        Yeh no salsa for me! I usually make pesto with parsley and walnuts, haven’t tried with cilantro yet.

      • paleoinpdx October 5, 2012 / 2:51 pm

        I figured! Pesto is so good with cilantro, especially for Mexican-inspired dishes like this one ;)

      • Cinnamoneats October 5, 2012 / 2:53 pm

        I will give it a try :)

    • paleoinpdx October 6, 2012 / 7:45 pm

      Thanks, it wasn’t too shabby ;)

  4. cavemanmodernwoman October 7, 2012 / 11:07 pm

    This looks lovely, what a fab idea! Thanks for the inspiration!

    • paleoinpdx October 8, 2012 / 8:12 am

      Sure thing! Thanks for the nice comment :)

  5. Megan October 9, 2012 / 10:08 am

    What a bizzare thing! I love it! I have been Paleo hunting (work is slow don’t judge!) all day and stumbled across this blog, you have some great recipes! Nice work!

    • paleoinpdx October 9, 2012 / 10:10 am

      Haha, thanks Megan! I’m happy you stumbled across my blog and like what you see. Don’t worry … no judgments on my end ;)

  6. April Acchote-Fadli March 10, 2015 / 3:01 pm

    Is this recipe for 4 servings?

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