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Mexican Meatza

Mexican Meatza

1 pound grass-fed ground beef
1 pound fresh chorizo sausage
1 egg
1 tsp sea salt
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp ground cumin
2 yellow peppers, seeded and sliced lengthwise into thin strips
2 green peppers, seeded and sliced lengthwise into thin strips
1 medium onion, peeled and sliced lengthwise into thin strips
1 jalapeno, seeded and diced
1 tsp minced fresh garlic
1 Tbsp coconut or olive oil
1/4 cup of your favorite tomato sauce
green salsa
paleo sour cream

Baked meatza crust topped with sauce and peppers.

  1. Preheat oven to 450 degrees F.
  2. Combine seasonings in a small bowl.
  3. Prepare vegetables.
  4. Warm oil in a large cast iron or other oven-proof skillet over medium-high heat. Saute peppers and onions for 5 minutes or until they just begin to soften. Add 2 tsp seasoning mix and continue to saute until vegetables are tender, about 5-10 more minutes. Add garlic during the last 5 minutes of cook time.
  5. While vegetables cook, place beef, sausage, and egg in a large mixing bowl. Use your hands to thoroughly combine. 
  6. Transfer meat mixture to skillet and press down to form a deep-dish style meatza crust. Place in oven and cook for 10 minutes.
  7. Remove skillet from oven and pour off any grease. Pat the top of the crust with a paper towel to absorb any residue.
  8. Set oven to broil.
  9. Top crust with tomato sauce, then veggie mixture, and other toppings of your choice. 
  10. Place meatza under broiler for about 3-5 minutes.
  11. Remove from oven and let sit for 2 minutes. Cut into wedges and enjo


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