Beef and Bell Peppers

2 lbs stew meat
1 onion, chopped
3 bell peppers; yellow, red, orange, chopped
4 cloves garlic, minced
3 cups water
3 beef bullion cubes
2 T Sriracha sauce (more if you like it spicy)
salt, pepper, onion powder
2 T corn starch + 1 T water for thickening
Brown or white rice

You can cook this in the crockpot or if you are short on time, in a roasting pan. Boil water and put in bullion cubes to dissolve. Stir in Sriracha sauce and seasonings. Put meat, onion, bell peppers, and garlic in crockpot or pan. Pour sauce over and cook. If using crockpot, cook on LOW for 6-8 hours or if using pan, cook with top on roasting pan for an hour on 400 degrees. At end, dissolve corn starch in water and stir in to thicken. Let cook for another 5-10 minutes. Serve over cooked rice.

Buffalo Chicken Tacos

This is an easy one to double and make for a crowd or a weeknight dinner.

3 cups shredded chicken
1 block cream cheese
1/2 c. hot sauce (more depending on taste)
1/2 c. Ranch dressing
1/2 tsp. each paprika, salt, pepper, onion powder
12 hard taco shells
shredded cheddar cheese
Toppings: Sour cream, shredded lettuce, chopped tomatoes

In saucepan, put in chicken, cream cheese, hot sauce, Ranch dressing and seasonings. Heat all together until hot and melty. Spoon chicken mixture into each taco shell. Top with cheese. Bake all tacos standing up in 9 x 13 pan for about 15 minutes at 350 degrees until nice and crisp and until cheese is melted. Top with sour cream, lettuce, and tomatoes when ready to serve.