Two Ingredient Dough Enchilada Casserole

Ingredients

• 2 cups frozen corn
• 1 can (10 1/2 oz) black beans, drained
• 1 pound 99% fat free ground turkey, 96% lean ground beef, 93% ground turkey, raw
• 1 Tbsp low sodium taco seasoning
• 1 (10 oz) can enchilada sauce
• 1 (10 1/2 oz) can tomato sauce
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 cup self-rising flour ( I use gold medal)
• 1/2 cup of plain nonfat Greek yogurt (this is mixed with the self rising flour to be rolled into 14-16 dough balls)
• 1/4 cup light cheese blend ( I use Velvetta shreds or Trader Joe’s light three cheese blend) 

Instructions

1. Preheat oven to 350 degrees.
2. Spray a large skillet with non stick cooking spray. Cook ground turkey or beef until it is no longer pink.  Remove from heat and set aside. 
3. Meanwhile, in a large mixing bowl, add yogurt first, followed and self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
4. Flour your hands and work surface and begin kneading. Knead until you can easily form a ball, about 10 turns. Roll dough into 14-16 small dough balls. And set aside.
5. In a large mixing bowl, combine all ingredients except for cheese. Stir until all ingredients are well combined. Then fold in the 14-16 dough balls into mixture.
6. Pour mixture into a 9×13 pan that has been sprayed with non stick cooking spray.
7. Cook for 30-35 minutes.
8. Remove from oven and sprinkle cheese over the top.
9. Cook for another 5 minutes or until cheese has melted and biscuits have been cooked through.
10. Top with your favorite toppings  like: fat free sour cream, guacamole, or salsa.

Makes 6 (1 cup) servings

3-7 PersonalPoints™ per serving*