We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Creamy Taco Pasta Salad In A Taco Shell

  • Prep 15 min
  • Total 30 min
  • Ingredients 13
  • Servings 4
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

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
Calories
830.7
% Daily Value
Total Fat
47.5g
73%
Saturated Fat
8.1g
41%
Cholesterol
53.7mg
18%
Sodium
877.8mg
37%
Total Carbohydrate
79.5g
26%
Dietary Fiber
6.0g
24%
Sugars
5.4g
Protein
22.3g
% Daily Value*:
Vitamin C
11.70%
12%
Calcium
28.20%
28%
Iron
24.80%
25%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

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

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.