Slow-Cooker Oaxaca Enchilada Skirt Steak

This slow cooker recipe is the definition of set-it-and-forget-it. Sliced skirt steak simmers low and slow in a rich red enchilada sauce with pinto beans, all topped with a blanket of Oaxaca and Mexican cheeses.

The result is a deeply savory, slightly tangy, and irresistibly cheesy dish that tastes like it took hours of hands-on work—but it didn't. Perfect for busy weeknights, game day gatherings, or any time you want a hearty, comforting meal without hovering over the stove.

Skirt steak is a flavorful cut that benefits from long, moist cooking. Here, it's combined with pantry staples like enchilada sauce and beans, then crowned with cheese that melts into a blistered, golden layer.

The slow cooker does all the work, transforming tough meat into fork-tender bites. Serve this over rice, in tacos, or straight from the pot—it's that good. The recipe is flexible, forgiving, and sure to become a regular in your dinner rotation.

Ingredients

Why this recipe works

Slow cooking skirt steak breaks down its connective tissue, turning a typically tough cut into melt-in-your-mouth tender strips.

The low heat and moist environment of the slow cooker allow the meat to cook gently without drying out, while the enchilada sauce infuses every bite with smoky, tangy flavor. The cheese on top acts as a protective layer, keeping the dish moist and adding a rich, creamy finish.

The dump-and-go method means minimal prep: just layer the ingredients and walk away. There's no browning, no sautéing, no stirring.

This hands-off approach not only saves time but also allows the flavors to meld and deepen over hours of gentle simmering. The result is a cohesive, deeply seasoned dish that tastes like it simmered all day—because it did.

Notes and substitutions

Skirt steak is the star here, but flank steak or sirloin also work well. Slice the meat against the grain for maximum tenderness. If you prefer less heat, use a mild enchilada sauce; for more kick, choose a hot variety. The pinto beans add texture and heartiness, but black beans are a great substitute.

Oaxaca cheese is a Mexican string cheese that melts beautifully, but mozzarella or Monterey Jack can stand in. The Mexican four-cheese blend typically includes cheddar, Monterey Jack, queso quesadilla, and asadero—all of which melt well. For a spicier version, add diced green chiles or a chipotle pepper in adobo.

• beef skirt steak: flank steak or sirloin, sliced thin
• Oaxaca cheese: mozzarella or Monterey Jack, shredded
• red enchilada sauce: salsa roja or taco sauce
• pinto beans: black beans or kidney beans

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Can opener
• Colander
• Serving spoon