Tex Mex Meatza

Hello. Nice to make your re-acquantance. After 3 months of not cooking O N E time and eating E V E R Y single meal out (Yes, it’s true.), our kitchen is finally cook-able. Thank you all for your continued comments (even the ‘sugar isn’t paleo‘ ones) and checking of the site. I know there must have been continual feelings of disappointment for the last 90 days…but alas, today, your patience has paid off. πŸ™‚

The kitchen was a complete gut job and we did all of the work ourselves (minus the countertop installation)–so it took some time, obviously. We’re about 95% done, still a few odds & ends to tie up. Expect some before & after (with the juicy details of materials used, where we purchased and how poor we are…I mean how much stuff cost) pictures of the kitchen once it’s completed.

This recipe was inspired by our chest freezer tripping–not “trip & fall” tripping, not “I’m so high I think I could fly” tripping, but “the electricity went out and the freezer never turned back on” tripping . So after we figured this out–days after it happened, we threw away about 40 pounds of meat and seafood. It was a very unpleasant experience (in more ways than one). We managed to salvage a few pounds of ground beef and well…viola, a meatza. I didn’t make this concept up, I don’t know who did or I’d give credit. If you’ve never heard of it before, it’s just ground meat as a pizza ‘crust’. Makes so much sense–especially with all the other ‘Paleo pizza’ options out there–cauliflower/coconut/eggplant concoctions. K.I.S.S.–that’s all I’m sayin’ about that. All I’ve done with this is mix in some salsa, because I’ve been too lazy to organize the spice cabinet, and top it with some other tex-mex stuff and well…viola.


  • 2 lbs. ground beef
  • 1 egg
  • 1 16 oz. jar of salsa
  • 8 oz. raw cheese, shredded (optional)
  • handful of cilantro, chopped
  • 1/2 head crunchy lettuce (like romaine), chopped
  • 2 green onions, sliced


Preheat your oven to 400ΒΊF. In a medium sized bowl, mix together the beef, egg and 3/4 c of salsa with your hands. Spread the mixture out into a large oven-safe pan (something with high sides–we used cast iron), making sure to press the mixture all the way up the sides–think deep dish pizza. Bake this mammoth meat mass for 30 minutes* or until the meat is cooked through and is considerably brown.

While the mammoth meat mass is baking, chop and shred the rest of your ingredients.

You’ll see the mass has shrunk quite a bit, but has still maintained a nice crust/toppings boundary line. Pour the rest of the salsa into the ‘toppings’ part of the pie and top with cheese. Turn your oven on broil and pop the pie back in the oven. Let the cheese get to the desired level of bubbly, brown-ness, remove and let cool a bit.

Top with the chopped veggies** and serve…

*We have a new range (pardon the fingerprints…and me). It’s a convection oven with gas heat–so my timing may be off on this, if you have a different type of range. I’d be interested in hearing anyone else’s results…

**I made a boo-boo and threw all the lettuce on the top and then cut it into slices. Now we’ll be eating cold meatza tomorrow, as re-heated, wilted lettuce isn’t that appealing to me.

You Might Also Like


  • Reply
    July 14, 2011 at 8:47 am

    Welcome back!

  • Reply
    Liz N.
    July 14, 2011 at 2:01 pm

    Totally missed you guys!! Loving the new stove. Keep those recipes coming!

  • Reply
    July 19, 2011 at 10:34 am

    Well this looks ridiculously good. Of course. When does your food not look good! I need to invest in a cast iron skillet. So excited you guys are back. Wish I could be creepy and peak in on your new kitchen. But that would be weird. And expensive, since I would have to fly out there. Hope you guys are doing great!!

  • Reply
    July 20, 2011 at 2:06 pm

    After you bakes the meat crust how do you handle the fat that is pooled in the skillet? I’ve read so much about Meetzas I want to try one.

  • Reply
    July 21, 2011 at 1:21 pm

    I’ve made something similar before but to the meat I added chili powder, S&P, garlic powder, onion powder, cumin, red pepper flakes, oregano, paprika and smoked chipotle powder. My kids love it.

  • Reply
    July 26, 2011 at 3:14 am

    YUM! Why haven’t I ever done this???

  • Reply
    July 26, 2011 at 3:15 am

    …and sorry to hear about your freezer issue πŸ™

  • Reply
    megan keatley
    July 26, 2011 at 1:22 pm

    thanks kristina. sh*t happens, i guess…

  • Reply
    THURSDAY 11.07.28 « The Foodee Project | Meals for the paleo lifestyle
    July 28, 2011 at 3:18 am

    […] 28, 2011 by The Foodee Tex Mex Meatza […]

  • Reply
    Trey Potter
    July 28, 2011 at 9:11 am

    Megan- Tried this last night and loved it. I’m going to experiment with some different toppings and seasonings in the meat but excellent idea for using the meat as a “crust”!

  • Reply
    July 28, 2011 at 12:16 pm

    Looks awesome!

    I’m gonna try it on the guys at the firehouse tomorrow. I bet we’ll all love it… meat-yum!


  • Reply – THURSDAY 11.07.28
    July 28, 2011 at 2:52 pm

    […] 11.07.28 Tex Mex Meatza […]

  • Reply
    December 4, 2014 at 11:22 am

    Just found your website after searching for “Gourmet Paleo”! Ok… so I’m new to Paleo. Has anyone tried this recipe without the cheese or is there some sort of “Paleo cheese” I haven’t discovered? Thanks!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.