Scalloped Potatoes Mexicali - cooking recipe

Ingredients

8 large potatoes
1 small onion
1 green pepper
1 small jalapeno pepper
2 cans cream of mushroom soup
1 c. shredded cheese
salt and pepper to taste

Preparation

Peel and slice potatoes.
Boil until tender.
Butter a large casserole dish.
Preheat oven then 325\u00b0 to 350\u00b0.
Make a layer of potatoes, then onion, green pepper, cheese and part of the cream of mushroom soup, then another layer of potatoes, jalapeno pepper, cheese and mushroom soup.
Keep alternating layers until ingredients are gone.
Bake for about 25 to 30 minutes or until part of liquid is absorbed and cheese begins to look a little brown.