A fun spin on a classic, these taco pinwheels are the perfect bites for any game day gathering.

Faith Gorsky Safarini added this recipe
Cuisine: Tex-Mex


  • 8 soft flour tortillas, 10-inch
  • 1 lb lean ground turkey, chicken, or beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 16-oz. jar Pace Picante sauce
  • 3 oz tomato paste
  • 1/2 tbsp cornstarch
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp black pepper
  • 8 oz Neufchatel cheese
  • 2 cups pre-shredded Cheddar cheese
  • 1/2 head iceberg lettuce, shredded
  • 64 toothpicks


Step 1

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.

Step 2

Add 1/2 jar Pace sauce, 1 cup water, tomato paste, spices, and cornstarch. Bring to a simmer, then reduce heat to medium-low.

Step 3

Simmer uncovered, stirring occasionally, until liquid has evaporated and mixture is thick, about 15 minutes. Allow to cool before assembling.

Step 4

In a separate bowl, mix together Neufchatel cheese, remaining Pace sauce and Cheddar cheese. Stir to combine.

Step 5

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.

Step 6

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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