Honey Baked Beans and Potato Skillet

• 3 tablespoons olive oil, divided
• 2 large potatoes, peeled and diced
• salt and pepper, to taste
• 1 bell pepper, diced (green or red)
• 1 small onion, chopped
• 9 ounces frozen corn
• 1 tablespoon taco seasoning
• 28 ounces bush's honey baked beans
• 8 ounces finely shredded cheddar cheese
• 2 tablespoons chopped cilantro (optional)

1. Heat 2 tablespoons of olive oil in large nonstick skillet over medium to high heat; add potatoes.
2. Add salt and pepper to taste.
3. Fry potatoes for 10 to 12 minutes, stirring frequently.
4. Transfer to bowl.
5. Add remaining 1 tablespoon of olive oil to skillet; add bell pepper, onion and corn.
6. Saute mixture over medium heat for about 6 minutes.
7. Add taco seasoning, baked beans and potatoes; stir to combine.
8. Continue to cook for another 3 to 5 minutes until heated through.
9. Sprinkle with shredded cheese right before serving.
10. If desired, garnish with chopped cilantro.

olive oil, potatoes, salt, bell pepper, onion, corn, taco, bushs honey, cheddar cheese, cilantro

Taken from www.food.com/recipe/honey-baked-beans-and-potato-skillet-319372 (may not work)