Recipe by Mary Giuliani
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 30 minutes
Servings: Makes 24 tacos
- 8 soft corn tortillas (6 inches)
- 2 tablespoons olive oil
- Salt and pepper
- 2 cups leftover mac and cheese
- 1/2 cup guacamole
- 1/2 cup salsa
Preheat oven to 375°. Cut out a 2 1/2-inch circle from each corn tortilla. Brush the circles with olive oil on both sides. Turn mini muffin pan upside-down and form tortilla rounds into mini taco shapes in between grooves. Sprinkle with salt and pepper and bake until golden, about 6 minutes. Let shells cool and set aside until crispy. Reheat the leftover mac and cheese. Fill mini taco shells with mac and cheese, then dot with guacamole and salsa.