Tagliatelle with Kielbasa Onions and Tomatoes

I'm so happy to be able to share this accidental family-favorite pasta dish with you.  It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa.  I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal.  If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.

Tagliatelle w/Kielbasa Onions and Tomatoes

serves 4-6

Printable Recipe

Ingredients

• 1 pound Polish Kielbasa, cut into coins

• 1 medium onion, "frenched" (sliced from pole to pole)

• 2 large cloves of garlic, minced

• 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)

• salt and pepper to taste (careful - Kielbasa can be salty)

• 1 pound tagliatelle pasta, cooked al dente in well salted water

Directions

1. Heat a very large skillet over medium-high heat.

2. Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.

3. Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, about 15 minutes.

4. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.

5. Simmer uncovered for about 20 minutes, stirring occasionally. Serve over pasta.

Note

• Alternate slow cooker instructions (to feed a crowd, double the recipe):  place sauteed kielbasa, caramelized onions, garlic, and tomatoes in slow cooker; cook on high for 1 hour or low for 2-3 hours.  Stir in pasta just before serving.  Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zip-top bag until I need it.

Copycat Taco Bell Crunch Wrap Supremes

One of my kiddos is crazy about Taco Bell’s Crunch Wrap Supremes.  So crazy about them that I felt the need to get one to see what all the fuss was about.  I have to admit, it was super delicious so I decided to come up with a homemade version which has quickly become a family favorite... and the kid that started it all thinks they're even better than the original.  Decide for yourself.

To make these, you'll need 12-inch mega burrito-sized soft flour tortillas and 6-inch crispy corn tostadas.  I was able to find both at a local Hispanic grocery store.

To assemble these delicious crunch wraps, have ready 12-inch "mega" burrito size soft flour tortillas…

6-inch crispy corn tostadas…

Yummy salsa con queso (cheese sauce with salsa)…

And seasoned taco meat.

Start by spreading the salsa con queso in the center of the flour tortilla.

Top with taco meat.

Cover the meat with a crispy corn tostada.

Now schmear on a little sour cream.

Add shredded lettuce.

And lastly, a healthy dose of diced tomatoes.

Now we fold.

And fold and fold, for a grand total of 6 folds.

Until it looks like this. Hungry yet?

Toast the crunch wrap in a hot skillet, folded side down.

I like to weigh down the drunch wrap with another skillet. When sufficiently toasted, flip and toast the other side.

Ta-da!

Enjoy!

Items used to make this recipe:

(affiliate links)

• cast iron skillets https://amzn.to/32Y1n7W

• 12-inch flour tortillas https://amzn.to/2LLVANE

• 6-inch crispy corn tostadas https://amzn.to/2JZsKaw

• taco seasoning https://amzn.to/30Xp1zK

• salsa con queso https://amzn.to/32ZFEgf

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Copycat Taco Bell Crunch Wraps

serves 8

Printable Recipe

Ingredients

• 8 mega burrito size soft flour tortilla (12-inch diameter)

• 1 cup Tostitos jarred Salsa con Queso (medium)

• 1 pound seasoned taco meat (recipe below)

• 8 crispy corn tostada (6-inch diameter)

• 1 cup sour cream

• 1 cup shredded iceberg lettuce

• 1 cup diced roma tomatoes

Directions

1. Place a soft burrito size tortilla on a flat surface and spread 2 tablespoons of the salsa con queso into a 5-inch circle right in the center of the tortilla.

2. Layer the remaining ingredients on top of the salsa con queso in the following order: 1/4 cup taco meat, 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced tomatoes.

3. Now it's time to fold the crunch wrap - starting at the 12 o'clock position, grab the flour tortilla at the perimeter and fold it over until it reaches the center of the tomato layer; repeat at the 2, 4, 6, 8, and 10 o'clock positions until you've gone around the entire perimeter of the tortilla and have a total of 6 folds - all the contents should be enclosed inside a hexagon shaped package.

4. Heat a large cast iron skillet and spritz it with a little nonstick cooking spray.

5. Toast the crunch wrap, folded side down, in the cast iron skillet, weighing it down with another cast iron skillet.

6. When the first side is toasted well, flip it over and toast the second side. Serve hot.

Note

• Sometimes I add a little extra cheese on top of the tomato layer.  The hubs really likes them that way.

Seasoned Taco Meat

Ingredients

• 1 pound of ground beef, cooked and drained

• 1/4 cup taco seasoning mix (or use the recipe below)

• 3/4 cup water

Directions

1. Add taco seasoning mix and water to 1 pound of cooked and drained ground beef; heat until it bubbles, then reduce heat to low simmer for 10 minutes.

Taco Seasoning Mix

makes approx 1/4 cup - enough to season 1 pound of cooked ground beef

Ingredients

• 1 tablespoon all purpose flour

• 1 tablespoon cornstarch

• 1 tablespoon dried onion flakes

• 1 teaspoon beef bouillon granules or beef soup base

• 1 teaspoon garlic salt

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 1/2 teaspoon onion salt

• 1/4 teaspoon Cayenne pepper

• 1/4 teaspoon granulated sugar

Directions

1. Combine together and mix well.