Enchilada Casserole

I found this recipe from Six Sisters on Pinterest, they in turn found it from Just Get Off Your Butt and Bake! and it was a delicious hit!! I changed a few ingredients to fat free/low carb and it came out to be Weight Watchers friendly for a generous portion!

This is the link to the recipe. I've posted below with the few alterations I've made to help lower the points although the orginal is already health friendly.

http://www.justgetoffyourbuttandbake.com/?p=3352

8WW Pts+ if you cut into 8 servings. 10WW Pts+ if you cut into 6 servings.

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup fat-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 Ole' Brand Low Carb High Fiber Tortillas
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup fat-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
Garnish (optional):
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
Preheat oven to 400°.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 9x13 baking dish. Sprinkle with 2/3 cup grated cheese.
Place two tortillas on top of meat mixture. Layer with half of the remaining meat mixture and 2/3 cup cheese. Repeat. The last & final layer should be a healthy dose of the remaining grated cheese.
Cover with foil that has been sprayed with pam or other and bake for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro.