Brown the ground beef in a skillet over medium-high heat until browned, about 5-7 minutes, then add chopped onion and cook until soft, about 3-4 minutes. Add minced garlic last minute, then drain excess grease and transfer to slow cooker.

Layer the browned beef mixture with frozen diced potatoes and corn in the slow cooker. Pour in Rotel diced tomatoes and stir gently to mix.

In a bowl, whisk together the cream of mushroom soup and beef broth until smooth. Pour it over the slow cooker ingredients, coating everything.

Sprinkle paprika, chili powder, garlic powder, black pepper, and salt over the mixture. Stir gently to combine.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours without lifting the lid.

About 30 minutes before serving, add shredded cheddar cheese on top and re-cover to allow cheese to melt.

Serve warm, ideally with a salad or crusty bread.