2 cans hominy, drained
2 cans whole kernel corn, drained
1 can cream of mushroom soup
1 lb. Mexican hot Velveeta cheese
1 onion, chopped
1 bell pepper, chopped

Saute onion and bell pepper in butter. Add soup, hominy, and corn. Salt and pepper to taste. Add cheese in slices, and mix well. Cook about 20 minutes.