Honey Baked Beans and Potato Skillet

Great to bring along to barbecue get-togethers. Something different than the standard macaroni or potato salads. Great to serve with the grilled chicken.

• Ready In: 40 mins
• Serves: 8
• Yields: 1 recipe

Ingredients

• 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)

Directions

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