Serves 4
28 min
Spicy Beef Lettuce Cups
Recipe GLPRa4d5a7088170bc
Crisp Bibb lettuce leaves filled with seasoned ground beef cooked until golden and tender, topped with creamy spicy mayo, fresh avocado, cool cucumber slices, and bright lime juice. A fresh, hands-on meal bursting with texture and flavor.
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Ingredients
1 bunch scallions
1 head Bibb or butter lettuce
2 Persian cucumbers
1 large ripe avocado
1 lime
2 tablespoons olive oil
1 pound ground beef
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons green pepper hot sauce, divided, plus more for serving
1/2 cup mayonnaise
Directions
Trim the root ends and dark green tops from the scallions. Slice the scallions crosswise into thin pieces. Reserve about 3 tablespoons of sliced scallions for garnishing the finished cups; set the remaining sliced scallions aside.
Carefully separate the leaves from the head of lettuce, keeping them intact. Rinse if needed to remove any dirt, then gently pat dry with paper towels. Refrigerate the leaves until you are ready to assemble.
Slice each cucumber diagonally on the bias into thin rounds. Place the cucumber slices on a plate and refrigerate until needed.
Cut the avocado in half lengthwise, working around the pit. Remove the pit by carefully scooping it out with a spoon. Using a spoon, scoop the soft flesh from the skin and discard the skin. Slice the avocado into quarter-inch-thick slices.
Cut the lime in half crosswise. Cut one lime half into wedges and set aside for serving. Squeeze the juice from the remaining lime half over the avocado slices to prevent browning; set the avocado aside.
In a small bowl, combine the mayonnaise with 3 tablespoons of the green pepper hot sauce. Season lightly with a pinch of salt and stir until well mixed. Set this spicy mayo aside.
Heat the olive oil in a medium skillet over medium-high heat. Add the reserved sliced scallions (not the garnish portion) and cook, stirring occasionally with a wooden spoon, until they are tender and beginning to turn golden, about 4 minutes.
Add the ground beef to the skillet, breaking it into small, bite-sized pieces with a wooden spoon. Allow the meat to cook without stirring for about 5 minutes, until the first side browns.
Season the meat with 1 teaspoon of kosher salt. Stir and break the meat into even smaller pieces with your wooden spoon. Continue cooking, stirring occasionally, until the beef is cooked through completely, about 4 minutes longer.
Remove the skillet from heat. Stir in the remaining 1 tablespoon of green pepper hot sauce, mixing well. Allow the beef mixture to cool slightly.
To assemble the lettuce cups, place a lettuce leaf on a plate. Dollop a small amount of the spicy mayo into the center of the leaf. Top with one or two avocado slices and several cucumber slices. Spoon a generous amount of the seasoned beef mixture into the leaf.
Sprinkle the reserved sliced scallions over the beef. Squeeze a lime wedge over the top. Add a light sprinkle of additional salt and a few dashes of green pepper hot sauce. Repeat with remaining lettuce leaves and toppings.
