01 - Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and no longer pink. Drain excess fat before proceeding.
02 - Spoon the beef mixture into the bottom of a slow cooker, spreading it evenly across the base.
03 - Arrange the diced potatoes, kidney beans, corn, and diced tomatoes in layers over the beef mixture.
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 - Drizzle the prepared sauce mixture evenly over the layered ingredients in the slow cooker.
06 - Cover the slow cooker and cook on LOW setting for 6 hours, or until the potatoes are fork-tender.
07 - During the final 15 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Cover and allow to melt completely.
08 - Ladle hot portions onto plates and garnish with fresh chopped parsley or green onions if desired.