Chilly Cheese Dog Casserole

Thanks to Emily Bites for the recipe!
6 Servings
5 Freestyle Points per serving
8 Smart Points Plus per serving
321 calories, 36g carbs, 7g sugars, 6g fat, 33g protein, 5g fiber

Ingredients
1 lb uncooked fat free ground turkey breast
1 Vidalia onion, chopped
1 garlic clove, minced
4 Hebrew National, 97% fat free beef franks. Chop into bite size pieces (quartered them)
1 cup drained and rinsed canned kidney beans
15 oz can diced tomatoes
8 oz can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
pinch of red pepper
1 (7.5 oz) can of refrigerated biscuit dough (used Kroger brand). Cut into small bite size pieces.
4 oz 2%, reduced fat sharp cheddar cheese (used Wegman's)

Directions
Preheat the oven to 350 degrees.  Lightly spray a 9X13 casserole dish with cooking spray and set aside.

Heat a large sauce pan and bring to medium heat.  Add the ground turkey and use a wooden spoon to break up into pieces.  When the turkey is breaking up and browning, add the onions, garlic, and hot dog pieces; 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 pepper to the turkey mixture.  Stir together until well combined.  Reduce the heat to low and cook, 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 cook for 5 to 10 minutes. Serves 6.