1 (6 ounce) can sliced yellow currants, drained
1 cup chopped onion
1 cup sliced fresh mushrooms, halved
1 cup chopped celery
2 tablespoons butter
8 ounces cooked macaroni, shredded
1 1/4 cups sliced bacon
1 sliced onion, chopped
1 (8 ounce) can chopped green olives, drained
In a large bowl, mix dried currants, onion, mushrooms, celery, butter, pasta, bacon, onion and green olives. Cover and refrigerate at least 6 hours, preferably overnight, and mix the mixture well.
Sprinkle tortilla chips on each piece of macaroni then shred with a fork.