Crockpot Cheddar Taco Skirt Steak Fajitas Step-by-step instructions

Before you start

Before you start, slice the skirt steak into thin strips, about 1/2-inch wide. Drain and rinse the canned pinto beans to remove excess sodium. Soften the cream cheese to room temperature so it melts more smoothly.

Have all your ingredients measured and ready to go—this recipe comes together in minutes once everything is prepped. You'll need a 6-quart slow cooker, a cutting board, a chef's knife, and measuring cups and spoons.

Instructions

Layer and Go

1. 1Layer the ingredients
   Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning evenly over the meat. Spoon the drained pinto beans and the chunky salsa over the top.
   Look for The meat is seasoned and covered with beans and salsa.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add the cheeses
   Place the block of cream cheese in the center of the slow cooker. Scatter the shredded sharp cheddar cheese over the top.
   Look for The cream cheese sits in the middle, surrounded by cheddar.
   Tip Soften the cream cheese for easier melting.

At this point, the slow cooker insert holds raw steak strips seasoned with taco seasoning, topped with pinto beans, salsa, and the two cheeses. The cream cheese block sits in the center, and the cheddar is scattered on top. The ingredients look bright and colorful—raw meat, red salsa, white and yellow cheeses. No heat has been applied yet, so everything is in its raw, distinct state.

Slow Simmer

3. 3Cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the steak is tender and the cheeses are melted and bubbly. Stir gently once after 3 hours to combine the sauce. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling and the cheese is fully melted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid on to retain heat; resist lifting it often.

After several hours on low, the slow cooker is bubbling gently. The aroma of taco spices and melting cheese fills the kitchen. The cream cheese has melted into the sauce, and the cheddar has blended in, creating a golden, creamy liquid.

The steak strips are darkening and becoming tender. The sauce is thick and slightly bubbly at the edges. Give it a gentle stir to combine, and it looks like a rich, hearty stew.

Finish and Serve

4. 4Finish and serve
   Stir the mixture well to combine the creamy queso sauce with the steak and beans. Let the meat rest for at least 3 minutes, then serve over cilantro-lime rice.
   Look for The steak is fork-tender and the sauce is thick and creamy.
   Tip Taste and adjust seasoning with salt if needed.

The final dish is a glossy, creamy mixture of tender steak strips, pinto beans, and a smooth queso sauce. The steak is fork-tender and easily shreds. The sauce coats the back of a spoon. The aroma is intensely savory with a hint of spice. Served over cilantro-lime rice, it's a beautiful, comforting plate with white rice and rich, golden-brown saucy meat.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Another is using reduced-fat cream cheese, which can make the sauce grainy.

Stick with full-fat cream cheese for the smoothest result. Also, avoid over-stirring the pot before the cheese has melted—let it do its thing. Finally, don't skip the rest time after cooking; it helps the meat stay juicy.

How to tell it’s done

The dish is done when the steak is fork-tender and easily pulls apart with a fork. The internal temperature of the steak should reach at least 145°F (63°C) for food safety, but because it cooks for hours on low, it will be well beyond that and meltingly tender.

The sauce should be thick, creamy, and bubbling around the edges. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest