Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 minutes until golden.
Add the chopped tomatoes and purée and cook for a further 10 minutes. Warm the tortillas according to pack instructions.
Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.