This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half.
Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
Stir in 1 cup salsa and cook until hot.
Stir in 1/2 of the cheese and half of the cilantro.
Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
Place in baking dish seam-side down with an open end touching the narrow side of the dish.
Place 3 rolls beside.
Fill the other half of the dish with the remaining rolls.
Spread tortillas with the remaining 1/2 cup of sour cream.
Top with remaining salsa and sprinkle with cheese.