Honey Baked Beans and Potato Skillet

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:
- 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.
- 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.
- 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.