Crockpot Cheddar Hatch Chile Corn Skirt Steak Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the skirt steak against the grain. This shortens the muscle fibers, making each bite more tender.

If you have time, sear the steak strips in a hot skillet before adding them to the slow cooker—this adds a deep, caramelized flavor. But note that the video doesn't show this step, so it's optional.

To make this dish even easier, use pre-cut stir-fry beef strips if you're short on time. You can also swap the taco seasoning for a homemade blend of chili powder, cumin, garlic powder, and oregano. Adjust the heat by choosing mild or hot green chiles. For a smoky twist, add a pinch of smoked paprika.

Variations

• Chicken Version: Swap the skirt steak for boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, until the chicken is tender and reaches 165°F (74°C). Shred and serve as above.
• Spicy Kick: Add a diced jalapeño or a few dashes of hot sauce along with the green chiles. For extra heat, use pepper jack cheese instead of cheddar.
• Smoky Twist: Stir in 1 teaspoon of smoked paprika or chipotle powder with the taco seasoning. This adds a deep, smoky flavor that pairs well with the corn and cheese.
• Taco Night: Serve the steak and sauce in warm tortillas with your favorite taco toppings—shredded lettuce, diced tomatoes, avocado, and a squeeze of lime. Skip the rice for a handheld meal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of liquid if needed.

Freezer

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

Reheat

Reheat gently in a saucepan over medium-low heat, or in the microwave in 30-second bursts, stirring between.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making it even better the next day.

To reheat, warm gently in a saucepan over medium-low heat, or in the microwave in 30-second bursts, stirring between. Add a splash of water or broth if the sauce thickens too much.

You can assemble the raw 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. This is a great make-ahead dinner for busy days. Just be sure to add about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this steak and sauce over fluffy cilantro-lime rice for a complete meal. The rice soaks up the creamy sauce, balancing the richness.

For a lighter option, serve over cauliflower rice or a bed of greens. The dish also shines in warm corn or flour tortillas, topped with fresh pico de gallo or avocado slices.

For a family-style presentation, set out bowls of the steak, rice, warm tortillas, and extra toppings like shredded lettuce, diced tomatoes, and sour cream.

Let everyone build their own bowls or tacos. This is a casual, fun dinner that's perfect for weeknights or casual gatherings. The leftovers are just as delicious, so make extra.

Frequently asked questions

Recipe card

Crockpot Cheddar Hatch Chile Corn Skirt Steak

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef skirt steak, cut into strips
• 4 oz diced green chiles (canned or fresh roasted)
• 1 cup frozen or canned sweet corn, drained
• 2 tbsp taco seasoning
• 8 oz cream cheese, softened
• 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, spreading them into an even layer. Scatter the diced green chiles and sweet corn over the meat, then sprinkle with the taco seasoning.
2. Place the block of cream cheese in the center of the slow cooker, then scatter the shredded cheddar over the top.
3. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the meat is tender and the sauce is bubbling. Do not lift the lid during cooking. Let it rest for 3 minutes before slicing.
4. Once the meat is tender, remove it from the slow cooker and let it rest for at least 3 minutes. Then shred it with two forks, or slice it into bite-sized pieces. Return the meat to the sauce and stir gently to combine.
5. Spoon the steak and sauce over cilantro-lime rice, or serve in warm tortillas. Garnish with extra cilantro, if desired.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

18 g

Fat

34 g

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