Step 1

Trim scallions on both ends and thinly slice crosswise. Set aside about 3 Tbsp. sliced scallions for serving.

Step 2

Separate Bibb lettuce leaves. If necessary, rinse leaves to remove dirt and pat dry with paper towels. Chill leaves until ready to use.

Step 3

Thinly slice cucumbers crosswise on a diagonal. Chill until ready to use.

Step 4

Halve avocado and remove pit. Use a spoon to scoop flesh from skin, discard skin, and cut avocado into ¼”-thick slices.

Step 5

Cut lime in half crosswise and cut one of the halves into wedges (reserve for serving). Squeeze second half of the lime over avocado; set aside.

Step 6

Heat olive oil in a medium skillet, preferably cast iron, over medium-high. Add remaining sliced scallions and cook, stirring occasionally with wooden spoon, until tender and golden, about 4 minutes.

Step 7

Add beef and break up into small pieces with wooden spoon. Let cook, undisturbed, until first side is browned, about 5 minutes.

Step 8

While meat is cooking, stir ½ cup mayonnaise and 3 Tbsp. Cholula Green Pepper Sauce in a small bowl and season lightly with salt; stir to combine then set aside. [NOTE: This amount of Cholula Green Pepper in the mayonnaise will give the mayonnaise a greenish tint.]

Step 9

Season meat with 1 tsp. kosher salt and stir, breaking up even more with wooden spoon into small bits. Continue to cook, stirring occasionally, until meat is cooked all the way through, about 4 minutes longer.

Step 10

Remove from heat and stir in 1 Tbsp. Cholula. Let cool slightly.

Step 11

Build your lettuce cups: Dollop a bit of the spicy mayo into the center of each leaf, then place a slice of avocado and several slices of cucumber over top. Spoon several tablespoons beef mixture into each leaf.

Step 12

Sprinkle lettuce cups with reserved scallions and squeeze reserved lime wedges over top. Sprinkle lightly with more salt and top with several more shakes of Cholula Green Pepper.