1 (3 ounce) can sliced jalapeno peppers
1 (8 ounce) can condensed cream of mushroom soup
1 (10 ounce) can cream-style corn
1 (8 ounce) can shredded Cheddar cheese
1 (8 ounce) package shredded lettuce
In a medium skillet, heat the jalapeno peppers. Add the soup, cream-style corn, cheese and lettuce. Cook, stirring constantly, for 4 to 5 minutes, until heated through.