A fun spin on a classic, these taco pinwheels are the perfect bites for any game day gathering.
In a large skillet, brown meat and drain fat, if necessary. Add onion and garlic, then sauté on medium to medium-high heat until softened, about 5 to 7 minutes.
Add 1/2 jar Pace sauce, 1 cup water, tomato paste, spices, and cornstarch. Bring to a simmer, then reduce heat to medium-low.
Simmer uncovered, stirring occasionally, until liquid has evaporated and mixture is thick, about 15 minutes. Allow to cool before assembling.
In a separate bowl, mix together Neufchatel cheese, remaining Pace sauce and Cheddar cheese. Stir to combine.
On each tortilla, evenly spread about 1/2 cup of the meat mixture. Spread about 1/3 cup of the cheese mixture evenly atop meat, and sprinkle with 1/2 cup lettuce.
Tightly roll up each tortilla. Trim ends off and slice into 8 rounds each. Secure each pinwheel with a decorative toothpick through the middle.
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