For the Meat

1. In a large skillet, brown the ground meat, breaking it up with a wooden spoon as it cooks, and drain any excess fat.
2. Add the chopped onion and minced garlic. Sauté over medium to medium-high heat until softened, about 5-7 minutes.
3. Add 1/2 jar of Pace Picante Sauce, 1 cup water, the tomato paste, all the spices (cumin, chili powder, salt, garlic powder, and oregano), and the black pepper and cornstarch; bring to a simmer, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 15 minutes.
4. Remove from heat and let the meat mixture cool to at least room temperature before assembling the pinwheels.

For the Cheese Mixture

1. In a bowl, mix together the Neufchatel cheese and the remaining 1/2 jar of Pace Picante Sauce; stir in the shredded cheddar cheese.

Assembly

1. On each tortilla shell, evenly spread about 1/2 cup of the meat mixture, then spread about 1/3 cup of the cheese mixture on top of the meat, and sprinkle with shredded lettuce.
2. Tightly roll up each tortilla; trim off the ends and slice each into 8 rounds. Secure each pinwheel round with a toothpick.