Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Taco Skirt Steak with Monterey Jack Tips, FAQ & printable recipe

Name: Slow Cooker Taco Skirt Steak with Monterey Jack
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican-inspired
Ingredients: 2 lb skirt steak, sliced into strips; 1 oz taco seasoning mix; 15 oz canned pinto beans, drained and rinsed; 1 cup chunky salsa; 1/2 cup sour cream; 2 cups shredded Monterey Jack cheese

By Clara Weller · Oct 29, 2026

Slow cooker taco skirt steak with pinto beans and melted Monterey Jack, creamy sauce, served in a bowl

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

Tips for success

For the best flavor, use a good-quality taco seasoning or make your own blend. If using a homemade mix, adjust the salt level to taste, as some commercial blends are saltier.

Also, consider browning the steak strips in a hot skillet before adding them to the slow cooker — it adds depth, though it's optional.

To make the dish even more substantial, add a can of diced green chiles or corn. For a smoky kick, stir in a teaspoon of smoked paprika or chipotle powder. The slow cooker does all the work, so feel free to customize the heat level and toppings to your preference.

Variations

Chicken Taco Filling: Replace the skirt steak with 2 pounds of boneless, skinless chicken thighs. Cook on low for 6 hours, then shred. Ensure the chicken reaches 165°F (74°C).
Spicy Chipotle Version: Add 1 to 2 chopped chipotle peppers in adobo sauce to the salsa layer. This adds a smoky, fiery heat that pairs well with the creamy cheese.
Vegetarian Bean Fiesta: Omit the meat and double the pinto beans. Add a can of black beans and a cup of corn. Cook on low for 4 hours, then stir in the cheese and sour cream.
Breakfast Burrito Filling: Use the leftover steak mixture as a filling for breakfast burritos. Scramble eggs and roll everything in warm tortillas with extra cheese.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to restore the sauce's consistency.
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 heated through. Add a little broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld even more overnight.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. Cool leftovers for no more than 2 hours before refrigerating.

This recipe is perfect for making ahead. Assemble the layers 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. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the steak mixture in warm flour or corn tortillas, topped with diced onion, fresh cilantro, and a squeeze of lime.

Set out bowls of shredded lettuce, diced tomatoes, and extra cheese so everyone can customize their tacos. A side of Mexican rice or a simple green salad rounds out the meal.

For a low-fuss dinner, spoon the steak and sauce over steamed rice or into burrito bowls with rice, beans, and avocado. The creamy sauce doubles as a dressing, so you don't need anything else.

Leftovers also make excellent quesadillas or nachos — just spread the mixture over tortillas or chips and heat until melty.

Frequently asked questions

Can this recipe be made on high instead of low?

Yes, it can be cooked on high for 3 to 4 hours. The texture may be slightly less tender than the low-and-slow method, but it still works in a pinch. Always check that the steak reaches 145°F (63°C).

Why is the sauce thin after cooking?

If the sauce is thin, it may be because the beans were not drained or the salsa was very watery. To thicken, remove the lid and cook on high for an additional 15 to 20 minutes, or stir in a slurry of cornstarch and water.

Can this be frozen?

Yes, this freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

What can be used instead of sour cream?

Plain Greek yogurt or crème fraîche are good substitutes. For a dairy-free version, use a plain plant-based yogurt, but note that the sauce may be less creamy.

How can this be made less spicy?

Use a mild salsa and choose a taco seasoning with no added heat. You can also reduce the amount of seasoning and add salt and cumin to taste. Serve with extra sour cream to cool the palate.

Recipe card

Slow Cooker Taco Skirt Steak with Monterey Jack

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb skirt steak, sliced into strips
1 oz taco seasoning mix
15 oz canned pinto beans, drained and rinsed
1 cup chunky salsa
1/2 cup sour cream
2 cups shredded Monterey Jack cheese

Instructions

Place the sliced skirt steak strips in the bottom of the slow cooker insert, spreading them into an even layer. The strips should cover the bottom without overlapping too much, so they cook evenly. Let it rest for 3 minutes before slicing.
Sprinkle the taco seasoning evenly over the steak. Spoon the drained and rinsed pinto beans over the seasoned meat, spreading them out. Pour the chunky salsa over the beans, covering as much surface as possible.
Dollop the sour cream over the salsa layer, then sprinkle the shredded Monterey Jack cheese evenly over the top. Do not stir; the layers will meld during cooking.
Cover the slow cooker and cook on low for 6 to 7 hours, until the steak is fork-tender and easily shreds. The cheese will melt into the sauce, creating a creamy, spiced gravy. Let it rest for 3 minutes before slicing.
After 6 hours, check the steak: it should shred easily with a fork and the internal temperature should read at least 145°F (63°C). If not tender, continue cooking for another 30 minutes. Let it rest for 3 minutes before slicing.
Using two forks, shred the steak directly in the slow cooker. Stir the shredded meat into the sauce and beans until everything is well combined and coated in the creamy, spicy mixture.
Spoon the hot steak mixture onto warm flour tortillas or into bowls. Serve immediately, garnished with fresh cilantro, diced onion, or extra cheese if desired.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 40 g
Carbohydrates: 18 g
Fat: 32 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.