4 Hebrew National 97% fat free beef franks, sliced or chopped into bite-sized pieces
1 cup drained and rinsed canned kidney beans
15 oz can petite diced tomatoes
8 oz can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon ground cayenne pepper
1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters, (I use Wegmans brand, but Pillsbury also makes some – if you can only find Grands, weigh out 7.5 ounces and cut them into small bite-sized pieces. May affect the points/nutrition.)
4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
Instructions:
Preheat the oven to 350 degrees. Lightly mist a 9×13 casserole dish with cooking spray and set aside.
Mist a large saute pan with cooking spray and bring to medium heat. Add the ground turkey and use a wooden spoon to break it up into small pieces as it cooks. When the turkey is breaking up and almost browned, add the onions, garlic and hot dog pieces and stir together. Continue to cook another few minutes until the turkey is browned and onions are softened.
Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and cayenne to the turkey mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for about 5 minutes.
Stir in the biscuit dough pieces and transfer the mixture to the prepared baking dish. Spread evenly and bake for 25 minutes. Remove from the oven and sprinkle the shredded cheese evenly across the top of the casserole. Return to the oven for another 15 minutes until hot and bubbly. Allow to cool for 5-10 minutes and cut into 6 servings.
