01 - Heat a large skillet over medium heat. Add ground beef and diced onion, cooking until meat is no longer pink. Drain excess fat thoroughly.
02 - Transfer the browned beef mixture to the bottom of your slow cooker insert.
03 - Evenly layer the diced potatoes, kidney beans, corn, and diced tomatoes over the beef base.
04 - In a small bowl, whisk together the condensed mushroom soup, beef broth, smoked paprika, garlic powder, oregano, black pepper, and salt until smooth.
05 - Pour the sauce mixture evenly over all ingredients in the slow cooker. Cover with lid and cook on LOW setting for 6 hours, or until potatoes are fork-tender.
06 - During the final 15 minutes of cooking, sprinkle shredded cheddar cheese over the top. Cover and allow cheese to melt completely.
07 - Ladle hot portions into bowls and serve immediately. Garnish with fresh chopped parsley or sliced green onions if desired.