Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Oaxaca Enchilada Skirt Steak Tips, FAQ & printable recipe

Name: Slow-Cooker Oaxaca Enchilada Skirt Steak
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 2 lb beef skirt steak, sliced into strips; 1 1/2 cups red enchilada sauce; 1 can (15 oz) pinto beans, drained and rinsed; 2 cups shredded Oaxaca cheese; 1 cup shredded Mexican four-cheese blend

By Clara Weller · Oct 29, 2026

Slow cooker filled with cheesy enchilada skirt steak and beans

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 6

Includes 5 min resting

Tips for success

For the best flavor, use a high-quality red enchilada sauce. You can make your own from dried chiles, but a good canned version works just fine.

If you like extra heat, stir in a tablespoon of chopped chipotle peppers in adobo sauce before cooking. For a smoky note, add a teaspoon of smoked paprika. The dish is versatile—adjust the spice level to your liking.

To achieve a perfectly blistered cheese top, you can transfer the slow cooker insert to the broiler for 2 to 3 minutes after cooking, watching closely so it doesn't burn.

This step is optional but adds a nice touch. If you skip it, the cheese will still be deliciously melted and gooey. Serve with warm tortillas, rice, or even as a filling for burritos.

Variations

Chicken Version: Swap the skirt steak for 2 pounds of boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, or until chicken shreds easily. Shred and serve the same way.
Spicy Chipotle: Add 1 to 2 chipotle peppers in adobo sauce, minced, to the sauce before cooking. This adds a smoky, spicy depth that pairs beautifully with the cheese.
Veggie Fiesta: Add a bell pepper, sliced, and an onion, sliced, to the slow cooker along with the steak. This adds sweetness and texture. You can also add corn kernels for extra color.
Breakfast Burrito: Use the leftovers as a filling for breakfast burritos with scrambled eggs and potatoes. Roll up in flour tortillas and warm on a griddle until golden.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave in 30-second intervals, stirring between.

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

You can assemble the entire dish 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.

If starting from cold, add about 30 minutes to the cooking time. This is perfect for busy mornings when you want dinner ready without any prep.

Serving ideas

This dish is incredibly versatile. Serve it over steamed Spanish rice for a classic presentation, or spoon it into warm corn or flour tortillas for tacos.

Top with fresh cilantro, diced white onion, and a squeeze of lime to brighten the flavors. A dollop of sour cream or avocado slices adds creaminess and balances the richness.

For a low-carb option, serve the steak and sauce over cauliflower rice or alongside a simple green salad. The leftovers are fantastic in breakfast burritos or as a filling for enchiladas. No matter how you serve it, this slow cooker meal is sure to become a family favorite.

Frequently asked questions

Can this recipe be made with chicken instead of beef?

Yes, absolutely. Substitute 2 pounds of boneless, skinless chicken thighs for the skirt steak. Cook on low for 4 to 5 hours, or until the chicken is cooked through and shreds easily. The cooking time is shorter because chicken doesn't need as long to become tender. Shred the chicken and serve it with the sauce and beans.

How can the dish be made spicier?

To add heat, use a hot enchilada sauce or stir in a minced chipotle pepper in adobo sauce along with a teaspoon of the adobo sauce. You can also add a diced jalapeño or serrano pepper, seeds removed, for extra kick. Start with a small amount and taste before serving, as heat can intensify during cooking.

Can this be cooked on high instead of low?

Yes, cook on high for 3 to 4 hours instead of low for 6 to 8 hours. The result will be similar, but the meat may be slightly less tender. Check for doneness by ensuring the steak reaches an internal temperature of 145°F (63°C) and is fork-tender. Let it rest for at least 3 minutes before serving.

What can be used instead of Oaxaca cheese?

If you can't find Oaxaca cheese, use mozzarella or Monterey Jack cheese. These melt similarly and have a mild, creamy flavor. A Mexican cheese blend also works well. The key is to use a cheese that melts smoothly and doesn't become oily. Avoid aged cheeses like cheddar, which can separate.

Can leftovers be frozen?

Yes, leftovers freeze well for up to 3 months. Place in a freezer-safe container, press out excess air, and seal. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce is too thick.

Recipe card

Slow-Cooker Oaxaca Enchilada Skirt Steak

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

2 lb beef skirt steak, sliced into strips
1 1/2 cups red enchilada sauce
1 can (15 oz) pinto beans, drained and rinsed
2 cups shredded Oaxaca cheese
1 cup shredded Mexican four-cheese blend

Instructions

Place the sliced skirt steak strips evenly across the bottom of the slow cooker. Spread them out so they cover the base in a single layer as much as possible.
Pour the red enchilada sauce over the steak. Add the drained pinto beans and gently stir to combine everything evenly.
Sprinkle the shredded Oaxaca cheese and Mexican four-cheese blend evenly over the top. Do not stir.
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 tender and the cheese is melted and bubbly. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the dish rest for at least 3 minutes. This allows the meat to reabsorb juices and the cheese to set slightly.
Spoon the steak, beans, and cheesy sauce over warm Spanish rice or into warm tortillas. Garnish with fresh cilantro, diced onion, or a squeeze of lime if desired.

Contains: milk

Estimated nutrition per serving

Calories: 540
Protein: 38 g
Carbohydrates: 18 g
Fat: 35 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.