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Creamy Taco Pasta Salad In A Taco Shell

  • Prep 15 min
  • Total 30 min
  • Ingredients 13
  • Servings 4

Ingredients

4
large flour tortillas (burrito size)
1
tablespoon vegetable oil
1/2
lb macaroni pasta
1/2
cup cooked chicken, shredded
1/2
cup mayonnaise
1/2
cup sour cream
1/8
cup carrot, grated
4
cups lettuce, cut into long shreds
1/2
cup tomato, diced
1/2
cup cheddar cheese, diced
1/2
cup avocado, diced
1/2
cup black olives, sliced
Pickled jalapeño, to taste, as garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can cook the pasta the day before to save time.

During a trip to Mexico, I of course ate all the staple foods you have to try: tacos, enchiladas and pozole, among others. A few things stood out, one of them being a creamy taco pasta salad served in a taco shell. I decided to try making this dish back home, and it was a great experience! Here’s a quick and easy recipe on how to make your own.

Directions

  • 1 Preheat oven to 375° F.
  • 2 Lay each tortilla flat and lightly brush (using pastry brush) each side of tortillas with vegetable oil.
  • 3 Place each tortilla in an 8-inch cake pan to form a taco shell and bake for 20 minutes or until crisp and golden. Remove taco shells from oven and allow to cool.
  • 4 While tortillas are baking, cook macaroni pasta according to package instructions. Drain pasta and rinse under cold water until pasta is at room temperature.
  • 5 Mix cooked macaroni with chicken, mayonnaise, sour cream and grated carrot.
  • 6 Divide macaroni salad into 4 parts. Set aside.
  • 7 Take one flour tortilla/taco shell and fill the bottom with 1 cup lettuce. Use 1/4 of macaroni salad and place on top of the lettuce. Add 1/8 cup of tomatoes, 1/8 cup cheddar cheese, 1/8 cup avocado and 1/8 cup black olive slices. Garnish with pickled jalapeño. Repeat with remaining taco shells and ingredients.
  • 8 Serve and enjoy!

During a trip to Mexico, I of course ate all the staple foods you have to try: tacos, enchiladas and pozole, among others. A few things stood out, one of them being a creamy taco pasta salad served in a taco shell. I decided to try making this dish back home, and it was a great experience! Here’s a quick and easy recipe on how to make your own.

Rate and Comment

Nicole Presley Nicole Presley
September 20, 2016

During a trip to Mexico, I of course ate all the staple foods you have to try: tacos, enchiladas and pozole, among others. A few things stood out, one of them being a creamy taco pasta salad served in a taco shell. I decided to try making this dish back home, and it was a great experience! Here’s a quick and easy recipe on how to make your own.