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20 year price comparison of popular menu items at Taco Bell.

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This looks delicious

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[Mariam Food Lab @LabMariam48488]

Creamy Beef and Shells

Yield: 4–6 portions
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Difficulty: Easy

Ingredients

Ingredient| Quantity
Beef sirloin, cut into 2 cm cubes| 450 g
Olive oil| 15 ml
Onion, finely diced| 100 g
Garlic, minced| 10 g
Tomato paste| 30 g
Italian seasoning| 3 g
Garlic powder| 3 g
Onion powder| 2 g
Paprika| 2 g
Red pepper flakes| 0.5–1 g
Salt| 5 g, or to taste
Black pepper| 1 g
Beef stock| 480 ml
Medium pasta shells| 225 g
Heavy cream| 120 ml
Sharp cheddar cheese, grated| 150 g
Fresh parsley, chopped| 15 g

Method

1. Prepare and sear the beef
Pat the beef dry and season lightly with salt and black pepper. Heat the olive oil in a large, heavy-based skillet over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes per side until well browned. Avoid overcrowding the pan. Remove the beef and set aside.

2. Build the sauce base
Reduce the heat to medium. Add the diced onion to the same pan and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.

Add the tomato paste, Italian seasoning, garlic powder, onion powder, paprika and red pepper flakes. Cook for 1 minute, stirring continuously.

3. Cook the pasta
Pour in the beef stock and stir to release the browned fond from the bottom of the pan. Add the pasta shells and bring to a gentle simmer.

Cover and cook for 8–12 minutes, stirring occasionally, until the shells are tender and most of the liquid has been absorbed. Add a small amount of water or stock if necessary.

4. Finish the dish
Reduce the heat to low. Return the seared beef to the pan and stir in the cream. Simmer gently for 1–2 minutes.

Remove from the heat and gradually stir in 120 g of the grated cheddar until melted and the sauce is smooth and creamy.

Taste and adjust seasoning.

5. Garnish and serve
Sprinkle the remaining 30 g cheddar over the top and allow it to melt. Garnish with chopped parsley.

Serve immediately.

Standardization Notes

- Beef: Sirloin provides tender, defined pieces. For a more economical version, use another suitable braising/steak cut and adjust cooking time.
- Pasta: Medium shells are preferred because they capture the creamy sauce.
- Sauce consistency: The finished sauce should be creamy and coat the pasta without being excessively thick.
- Cheese: Grate cheese immediately before use for better melting.
- Food safety: Cook beef to the applicable safe internal temperature for the intended doneness/service standard. For food-business production, maintain appropriate hot-holding and service controls.
- Service: Best served immediately while the sauce is smooth and the cheese is melted.
#MariamFoodLab