01 - Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the meat is browned and no longer pink. Drain excess fat before proceeding.
02 - Transfer the beef mixture to the slow cooker. Arrange the diced potatoes, kidney beans, corn, and diced tomatoes in even layers over the beef base.
03 - Combine the condensed mushroom soup, beef broth, smoked paprika, garlic powder, dried oregano, black pepper, and salt in a small bowl. Stir until thoroughly blended.
04 - Pour the sauce mixture evenly over all ingredients in the slow cooker. Cover with the lid and cook on LOW setting for 6 hours, or until potatoes are fork-tender.
05 - During the final 15 minutes of cooking, sprinkle shredded cheddar cheese across the top. Cover and allow to melt before serving.