Paleo in PDX

Living, moving & eating well in Portland, Oregon

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 and go for a Mexican meatza. 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).

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. Am I right?

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!

Mexican Meatza

Ingredients:

  • 1 lb 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 or mixed greens. Top with guacamole and a poached egg, if desired.

Fresh Mexican meatza, out of the oven.
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Reader Interactions

Comments

  1. 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. 😉

    Reply

    • 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).

      Reply

  4. 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.

    Reply

  7. 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!

    Reply

Trackbacks

  2. […] 14. Mexican Meatza If you love the taste of Mexican you’ll want to become adept at making Paleo-friendly Mexican dishes, and this recipe is a good place to start. They’ve basically made a pizza using ground turkey for the crust, and topped it off with Mexican-inspired ingredients. Serving it up on a bed of greens is a great way to get your vegetable serving along with your meat. They’ve taken the liberty of topping it off with an egg, an interesting topping that adds more protein to the mix. The dollop of guac on top of everything is a nice bonus. […]

    Reply

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