1 tbsp. butter
2/3 c. sliced green onion
1/2 c. chopped green pepper
1 1/2 c. cooked and drained corn
1 c. drained kidney beans
3 tbsp. chili sauce
1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/2 c. shredded Monterey Jack cheese
12 prepared taco shells, heated
2 c. chopped tomatoes
2 c. shredded lettuce
1 1/2 c. shredded Cheddar cheese

Heat oven to 350 degrees. Melt butter in 2 quart saucepan. Cook onions and green pepper until tender, about 5 minutes. Stir in corn, beans, chili sauce, and seasoning. Heat over medium heat, stirring occasionally, for 15 minutes. Remove from heat. Stir in Monterey Jack cheese. Fill each taco shell with cheese/vegetable mixture. Place on cookie sheet. Bake 5 to 7 minutes or until hot. Remove from oven and top with tomatoes, lettuce, and Cheddar cheese, serving immediately.