If cowboy butter and taco night had a baby… this would be it. 🤠🌮

I took my favorite Kinder’s Cowboy Butter seasoning (the one that made my meatloaf legendary) and went full-on taco mode. But not just any tacos — mini smash tacos with a twist. Here’s the secret: I put the tortilla on top of the beef ball and smashed it down. Crispy edges, melty cheese, and a perfectly toasty tortilla all in one bite.

Then comes the fun: sweet, buttery corn, crisp cabbage + radish for crunch, a fresh parsley + cilantro mix, and the game-changer — a cilantro-lime Cowboy Butter crema that ties everything together. Bite-sized, messy, buttery, cheesy, and totally addictive. Mini tacos, yes, but you’ll be reaching for seconds… or fourths.

Ingredients:

2 lbs ground beef (90/10 for less shrinkage) Kinder’s Cowboy Butter Seasoning (to taste) 1 tbsp butter 1 cup fire-roasted corn (fresh or frozen) ¼ small green cabbage, shredded 5 radishes, thinly sliced ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped 1 cup shredded cheese (mozzarella, Monterey Jack, cheddar, or a mix) Mini Zero Carb Extreme Wellness tortillas (or any small tortillas)

Cilantro-Lime Cowboy Butter Crema:

½ cup Mexican crema (or sour cream) Juice of ½ lime (or more to taste) A handful of fresh cilantro Pinch of Kinder’s Cowboy Butter seasoning

Instructions:

Prep the toppings: Mix shredded cabbage, radish slices, parsley, and cilantro in a bowl. Set aside. Make the cilantro-lime crema: In a food processor or blender, combine crema, lime juice, cilantro, and a pinch of Cowboy Butter seasoning. Blend until smooth. Adjust lime or seasoning to taste. Keep chilled. Cook the cowboy corn: In a skillet, melt butter. Add corn and a little Cowboy Butter seasoning. Cook 3–4 minutes until golden and caramelized. Remove and set aside. Smash the beef into tortillas: Heat a skillet or griddle on high. Roll beef into small golf-ball sized portions. Place one beef ball on the hot skillet, then immediately lay a tortilla on top. Using something flat (spatula, press, or your paper bowl hack), press down firmly to smash the beef into the tortilla. Season the beef side with Cowboy Butter seasoning. Cook until edges are crispy, then flip so the tortilla is now on the bottom. Add the cheese: Sprinkle shredded cheese over the beef. Cover the pan for a minute if needed so it melts. Build the tacos: Top each cheesy smash taco with cowboy corn, the cabbage-radish-herb mix, and drizzle with cilantro-lime Cowboy Butter crema. Finish with an extra squeeze of lime.