Crockpot Cheddar Black Bean Skirt Steak: Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender steak, always slice against the grain. This shortens the muscle fibers, making each bite easier to chew. If you have time, marinate the steak in a little lime juice and chili powder for 30 minutes before cooking, but this is not required.

The slow cooker does the heavy lifting. To make the sauce even richer, stir in a tablespoon of butter at the end, though this is optional.

This recipe is perfect for meal prep. Divide the cooked mixture into individual containers and refrigerate for up to 4 days. It also freezes well for up to 3 months. When reheating, add a splash of water or broth to restore the sauce's creamy texture.

Serve with rice, tortillas, or even as a filling for burritos or tacos. The leftovers are just as delicious, if not more so, as the flavors continue to meld overnight.

Variations

• Spicy Kick: Add a diced jalapeño or a teaspoon of chipotle powder to the slow cooker along with the salsa. Use pepper Jack cheese instead of cheddar for extra heat. Serve with a drizzle of hot sauce.
• Veggie-Packed: Stir in sliced bell peppers, onions, or zucchini with the beans. You can also add a can of diced tomatoes with green chilies for extra flavor. The vegetables will soften and absorb the cheesy sauce.
• Chicken Version: Swap the skirt steak for boneless, skinless chicken thighs. Cook on low for 6–8 hours until the chicken is shreddable. Ensure the chicken reaches 165°F (74°C) before serving.
• Taco Night: Serve the steak mixture in warm corn tortillas with shredded lettuce, diced tomatoes, and a dollop of sour cream. Top with fresh cilantro and a squeeze of lime for a fun taco night.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of water or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a little water or broth when reheating to loosen it. This dish also freezes well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.

You can assemble the entire slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook as directed. Add 30 minutes to the cook time if starting from cold. This makes mornings even easier. Alternatively, cook the full dish, let it cool, and refrigerate for up to 4 days. Reheat gently before serving.

Serving ideas

Serve this hearty steak and bean mixture over fluffy white rice, preferably seasoned with lime and cilantro. The rice soaks up the creamy sauce and balances the richness. You can also serve it in warm flour tortillas with a sprinkle of fresh cilantro and a squeeze of lime.

For a low-carb option, serve in lettuce cups or over cauliflower rice. The dish is satisfying on its own, but a side of avocado slices or a simple green salad would round it out nicely.

This recipe is ideal for feeding a crowd or for meal prep. The leftovers are excellent for lunch the next day, whether reheated as is or repurposed into tacos, nachos, or a burrito bowl.

The creamy, cheesy sauce pairs well with a dollop of sour cream or a drizzle of hot sauce for extra kick. For a festive presentation, top with chopped cilantro and a few pickled jalapeños. The dish is best enjoyed warm, so reheat thoroughly before serving.

Frequently asked questions

Recipe card

Crockpot Cheddar Black Bean Skirt Steak: Easy Dump Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb skirt steak, sliced into strips
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 1/2 cups frozen fire-roasted corn kernels
• 2 cups chunky roasted red tomato salsa
• 8 oz cream cheese, softened and cut into chunks
• 2 cups shredded sharp cheddar cheese

Instructions

1. Place the skirt steak strips in the bottom of a 6-quart slow cooker. Spread the rinsed black beans, fire-roasted corn, and chunky red salsa evenly over the meat. Place the cream cheese chunks in the center of the mixture, then scatter the shredded cheddar cheese on top. Do not stir.
2. Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours. Do not lift the lid during cooking to keep the heat and moisture inside. The mixture will bubble and the cheese will melt into a creamy sauce. Let it rest for 3 minutes before slicing.
3. Once the steak is fork-tender and cooked through to 145°F (63°C), transfer the steak strips to a cutting board. Let them rest for at least 3 minutes. Use two forks to shred the meat into bite-sized pieces. Return the shredded steak to the slow cooker and stir everything together.
4. Stir the shredded steak back into the bean and cheese mixture. Make sure everything is coated in the creamy sauce. If the sauce seems too thick, add a splash of water or broth (not shown in the video) to loosen it to your liking. Taste and adjust seasoning with salt and pepper if needed.
5. Spoon the hot steak mixture over fluffy cilantro-lime white rice on a plate. Use a slotted spoon to serve if you prefer less sauce. Garnish with extra cilantro, a squeeze of lime, or a dollop of sour cream if desired, though these are optional and not shown in the video.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.