Mexican Meatza Recipe

Ever wondered what a paleo pizza might look like?

A while back, I was browsing Chowstalker for ground beef recipes and came across some recipes for paleo pizza or meatza {traditional pizza crust is replaced by a thin layer of seasoned ground beef}. I knew right away that I wanted to try it, but I wasn’t doing dairy at the time so I put it off.

The opportunity to make a meatza presented itself one night when I found myself without a plan for dinner. Some friends not only agreed to be my guinea pigs but also volunteered to keep track of the boys while I made it. I used this recipe with a change or two.

That first paleo pizza was awesome, but far from perfect. The most important thing I learned is that it’s important to make sure your “crust” {layer of meat} is VERY thin or the finished meatza might be too rich. Also, a serving of meatza is significantly smaller than a serving of pizza. Keeping both of these in mind could possibly save you a bit of gastric distress {if you’re prone to that kind of thing}.

Since Sal hadn’t had the opportunity to try a paleo pizza {and was totally curious}, I decided to make him one for Sunday dinner, but I wanted to change it up from the first one {which was more traditional with pepperoni, olives, mushrooms, and onions}. I remembered I had some homemade taco seasoning in the pantry and that’s where the idea for Mexican Meatza was born.

This would be an great option for a weeknight meal because it cooks up pretty fast. Just be sure to prep your toppings in advance so you’re ready to throw them all on after your “crust” is cooked. I hope you love this as much as we do!

Ever wondered what paleo pizza would be like? The answer is here and if you like food with a Mexican flair, you'll definitely want to try this one out.

Mexican Meatza
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Looking for a paleo alternative for pizza? This Mexican-style version will satisfy cravings and fill up the whole family.
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What You Need
  • 2 lbs ground beef
  • ½ cup grated parmesan
  • 4-6 tbsp homemade taco seasoning
  • 2 eggs
  • 1 can enchilada sauce
  • shredded cheddar and jack cheese
  • jalapenos, salsa, sour cream and guacamole for toppings
What You Do
  1. Preheat oven to 450.
  2. Mix taco seasoning and Parmesan into ground beef. Add eggs and mix well.
  3. Cover 11x17 cookie sheet with foil.
  4. Press ground beef mixture into pan, as thin as possible.
  5. Bake 10 minutes.
  6. Remove from oven and drain grease. Scrape off any goop from the top.
  7. Spread on enchilada sauce.
  8. Sprinkle on cheese, add jalapenos if desired.
  9. Return to oven until cheese melts.
  10. Cut in 12 pieces, top with salsa, sour cream and/or guacamole. Serve.
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  1. […] posted my recipe for Mexican Meatza a while back but we haven’t made it a ton because, well, it can be kind of heavy. The meat […]

  2. […] and load it up with healthy, fresh veggies. I was inspired by the Paleo Pizza Recipe from the blog Chaos and Love, with a few minor adjustments in toppings to fit our tastes. Of course, when you make your own […]


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