Sunday, July 27, 2014

Welcome back (again) and a Mexican Meatza recipe

This is a welcome back post as I finally got my sh*t together to update my blog again. I realized it has been over a year this time since I last posted. I'm nothing if not excellent at procrastination! (I actually wrote the draft of this post in March 2014 and am just getting around to posting it now. Whoops!) Now, this isn't just a post about how I'm bad at posting; it is also a recipe post!

I got the inspiration for this post from one of my favorite paleo bloggers, Melissa Joulwan. For the original recipe she created, go here. Now, I've posted recipes for meatzas before, and this is another one. What can I say, I love them, Rob loves them, they're easy crowd pleasers in our household. Okay, enough of my rambling, on to the recipe!

Mexican Meatza (serves 2)

1 lb grass fed ground beef
1 packet Sazon seasoning (I used Sazon Tropical)
2 scallions
4 tbsp salsa
1/2 cp shredded 4 cheese Mexican blend
1/4 bell pepper
10 black olives
1/2 avocado (optional)
cilantro (optional)
sour cream (to serve)
ranch dressing (to serve)

Materials needed:
2 8"-9" round non stick cake pans
baking sheet
parchement paper or silicone mat
cutting board


  • Let meat sit out on counter to come up to room temperature for a bit, about 20 min. Preheat oven to 400°F. 
  • In a bowl, mix the ground beef with the Sazon. (I actually just mix it in one of the cake pans to save on dishes)
  • Shape the crusts: If using a 9" cake pan, press half the meat mixture into the bottom of the pan, but don't go all the way to the edge of the pan as the crust will become too thin and be more prone to crack apart when cooking. You can probably get away with going all the way to the edge if you have an 8" pan (this is a guess, I've only used 9"). Press the remaining half of the mixture into the second pan.
  • Bake the crusts for 10-15 minutes, until meat is cooked through. The edges should brown a bit. 
  • While the crusts are baking, chop up your scallions, bell pepper, and olives. You could also cut up your avocado and cilantro at this point if you're using them. Make sure to keep out the cutting board and knife as you will be using this later to cut the meatzas into slices.
  • When the crusts are cooked through, leave the oven on but remove the crusts from the oven and allow them to cool in the pan for a couple min.
  • Transfer the crusts to a lined baking sheet. Spread 2 tbsp of salsa on each crust as a sauce. Add your toppings: cheese, scallions, bell pepper, black olives. Place assembled meatzas back in the oven for 10-15 minutes until cheese is melted and toppings are cooked to your desire.
  • Serve meatzas with your favorite garnishes. I like to sprinkle on some chopped avocado and cilantro and then dip it in some sour cream or ranch dressing.

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