1

Heat oil in a large, heavy-based saucepan over medium-high heat. Add half the steak. Cook for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining steak. Reduce heat to medium. Add salsa to pan and bring to the boil. Return steak to pan. Cover and reduce heat to low. Cook for 1 ½ hours or until steak is tender.

2

Remove pan from heat. Remove steak from pan (reserve salsa). Using 2 forks, shred steak. Cover with foil to keep warm.

3

Preheat oven to 180°C. Grease ten 1-cup capacity Texas muffin holes. Open tortilla packet and discard sachet. Microwave tortillas in pouch on HIGH (100%) for 30 seconds (this will make tortillas more flexible). Using scissors, cut a small slit from the edge to the centre of each tortilla. Wrap to form a cone and gently ease into each muffin hole. Bake for 10 minutes or until edges begin to brown.

4

Place 2 lettuce leaves in each tortilla basket. Spoon in warm beef. Spoon over a little of the reserved salsa. Top with guacamole and parmesan. Serve.