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

Tips for success

For the best flavor, use a high-quality taco seasoning and a chunky salsa with visible tomato pieces.

The salsa adds both liquid and seasoning, so there's no need to add broth or water. If you prefer a spicier dish, choose a hot salsa or add a minced chipotle pepper in adobo sauce.

To get those beautiful blister marks on the cheese, you can switch the slow cooker to HIGH for the last 30 minutes, but watch it closely so it doesn't burn.

Alternatively, you can place the slow cooker insert under the broiler for a few minutes—just make sure it's oven-safe. This step is optional but adds a lovely charred flavor.

Variations

• Spicy Chorizo Version: Replace half the skirt steak with fresh chorizo, browned beforehand. The chorizo adds a spicy, smoky depth to the sauce. Reduce the taco seasoning to 1/2 ounce if the chorizo is highly seasoned.
• Bean Swap: Use black beans instead of pinto beans for a different flavor and color. They hold their shape well during long cooking and pair beautifully with the taco spices and cheese.
• Vegetarian Option: Omit the steak and double the beans, adding a can of drained corn and a diced bell pepper. Use a vegetarian taco seasoning. The cheese still melts into a delicious blanket over the vegetable mixture.
• Smoky Chipotle Twist: Add one chipotle pepper in adobo sauce, minced, along with the salsa. This adds a smoky heat that complements the beef and cheese. Adjust the amount to your preferred spice level.

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 in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a little water or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even tastier 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 into the slow cooker base and cook as directed. Add 30 minutes to the cooking time if starting from cold. This is perfect for busy mornings.

Serving ideas

Serve the slow-cooker steak over steamed Spanish red rice, which soaks up the rich, spicy sauce.

A side of warm tortillas or crusty bread is also excellent for scooping up every bit of the cheesy bean gravy. For a fresh contrast, add a simple green salad or some sliced avocado.

This dish is hearty enough to stand alone, but it also works well as a filling for tacos or burritos. Top with chopped cilantro, diced onion, or a squeeze of lime for brightness. The leftovers are just as delicious the next day, served in a bowl with extra rice.

Frequently asked questions

Recipe card

Slow-Cooker Oaxaca Queso Taco Skirt Steak

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb beef skirt steak, sliced into strips
• 1 oz taco seasoning mix
• 15 oz canned pinto beans, drained and rinsed
• 1 1/2 cups chunky salsa
• 8 oz Oaxaca cheese, shredded
• 8 oz Mexican four-cheese blend, shredded
• cooked Spanish red rice, for serving

Instructions

1. 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 chunky salsa over the top, spreading them into an even layer.
2. Shower the shredded Oaxaca cheese and Mexican four-cheese blend evenly over the top of the mixture. Cover the slow cooker with the lid.
3. Set the slow cooker to LOW and cook for 8 hours, or until the beef is fork-tender and easily shreds. The cheese will melt into a blistered, golden blanket over the bubbling sauce. Let it rest for 3 minutes before slicing.
4. After 8 hours, check the internal temperature of the thickest steak strip with an instant-read thermometer. It should read at least 145°F (63°C). If not, continue cooking in 30-minute increments until it reaches that temperature. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute, keeping the strips moist.
6. Using a serving spoon, plunge into the slow cooker and lift a generous scoop of the beef, beans, and melted cheese. Serve immediately over cooked Spanish red rice, spooning extra sauce from the pot over each portion.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

40 g

Carbohydrates

18 g

Fat

41 g

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