Melanie L. Thrower McPherson, KS

Prep. Time: 25 Minutes
Cooking Time: 4 Hours


  • 2 lbs. ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 large bag frozen hash brown potatoes
  • 16-oz. container sour cream
  • 24-oz. container cottage cheese
  • 1 cup Monterey Jack cheese, shredded

Ideal Slow Cooker Size: 4–5-Quart


  1. Brown ground beef, onion, and green pepper in skillet. Drain. Season with salt and pepper.
  2. In slow cooker, layer one-third of the potatoes, meat, sour cream, and cottage cheese. Repeat twice.
  3. Cover. Cook on Low 4 hours, sprinkling Monterey Jack cheese over top during last hour.
  4. Serve with red or green salsa.


For a cheesier dish, prepare another cup of shredded cheese and sprinkle ½ cup over the first layer of potatoes, meat, sour cream, and cottage cheese, and another ½ cup over the second layer of those ingredients.