Crockpot Cheddar Enchilada Skirt Steak: Dump-and-Go Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, sear the skirt steak in a hot skillet for 2 minutes per side before adding it to the slow cooker. This step is optional but adds a nice caramelized crust. If you like a little heat, add a diced jalapeño or a pinch of cayenne pepper to the sauce before cooking.

To make the sauce extra creamy, stir in a splash of heavy cream or half-and-half during the last 30 minutes of cooking.

You can also add a spoonful of sour cream when serving. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 15 minutes.

Variations

• Chicken Enchilada: Swap the skirt steak for 2 pounds of boneless, skinless chicken thighs. Cook on low for 6 hours, then shred. The result is equally creamy and delicious.
• Spicy Kick: Add a diced jalapeño or a teaspoon of chipotle powder to the sauce before cooking. For extra heat, use pepper Jack cheese instead of cheddar.
• Bean Boost: Add a can of black beans or corn along with the pinto beans for extra texture and color. You can also stir in a handful of frozen corn during the last 30 minutes.
• Vegetarian Version: Replace the steak with 2 cups of sliced mushrooms and an extra can of pinto beans. Cook on low for 4 hours — the mushrooms will be tender and absorb the sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of liquid if needed 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. Or microwave in 30-second bursts, stirring between each.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also cook the dish fully, let it cool, and refrigerate it for up to 3 days before reheating.

Serving ideas

Serve this cheddar enchilada skirt steak over fluffy cilantro-lime rice to soak up the rich sauce. A side of warm tortillas or tortilla chips is also great for scooping.

Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired — though the dish is delicious on its own.

For a low-carb option, serve over cauliflower rice or with a simple green salad. The dish also makes a fantastic filling for tacos or burritos.

Leftovers can be used to make enchiladas or nachos the next day — just warm the mixture and spoon it over tortilla chips with extra cheese.

Frequently asked questions

Recipe card

Crockpot Cheddar Enchilada Skirt Steak: Dump-and-Go Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb skirt steak, sliced into strips
• 1 1/2 cups red enchilada sauce
• 15 oz canned pinto beans, drained and rinsed
• 8 oz cream cheese, softened and cut into chunks
• 2 cups shredded sharp cheddar cheese
• Cilantro-lime rice, for serving

Instructions

1. Place the skirt steak strips in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the steak, then add the drained pinto beans. Scatter the cream cheese chunks over the top, followed by the shredded sharp cheddar cheese. Do not stir.
2. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the steak is fork-tender and easily shreds. The cheese will melt into the sauce, creating a creamy, rich gravy. Let it rest for 3 minutes before slicing.
3. Once the steak is cooked through and tender, use two forks to shred the steak into bite-sized pieces. Serve the steak and sauce over cilantro-lime rice, spooning extra sauce over the top.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

22 g

Fat

30 g

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