Start by browning the ground beef in a skillet over medium-high heat. Add the diced onion and garlic and cook until the beef is browned and the onions are soft, about 5–7 minutes. Drain any excess grease before transferring the beef mixture to the slow cooker.

Next, layer the sliced potatoes evenly at the bottom of the crockpot. Spread the cooked beef mixture on top of the potatoes, followed by a layer of beans and then corn. Pour in the diced tomatoes and spoon the cream of mushroom soup over everything. Don’t stir—letting the ingredients layer helps them cook evenly. Sprinkle in the salt, pepper, smoked paprika, chili powder, and cumin. Finally, top everything with shredded cheddar cheese.

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You’ll know it’s ready when the potatoes are fork-tender and the cheese is bubbly and golden. Once done, stir gently before serving and garnish with green onions or parsley if desired.