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For crust, in a bowl stir together masa harina, almond flour, baking powder, and ½ teaspoon salt. Add broth; mix until a dough comes together. Knead dough until smooth, light, and airy. Set aside while making filling.
For filling, in an extra-large nonstick skillet combine onions, garlic, and ¼ cup water. Cook over medium about 10 minutes or until onions are tender, stirring occasionally and adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add bell peppers, zucchini, corn, beans, tomato paste, and 1 cup water; cook 5 minutes or until water is absorbed and vegetables are heated through, stirring occasionally. Remove from heat. Stir in taco seasoning and season with salt. Spoon filling equally into eight 16-oz. ramekins.
Preheat oven to 375°F. Transfer dough to a work surface and divide into eight equal portions. Roll one portion into a ball. Flatten ball and pat between your palms to form a disk the same diameter as the inside edge of ramekins. Place dough disk over filling in one ramekin. Cover ramekin tightly with foil and place it on a baking sheet. Repeat with the remaining dough and ramekins.
Bake 60 minutes. Let stand 10 minutes before removing foil. Serve hot with salsa.