In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease.
Add the minced garlic and cook for another 30 seconds, stirring frequently.
In the slow cooker, layer half of the diced potatoes, followed by half of the cooked beef mixture.
Add half of the beans, diced tomatoes, frozen corn, and shredded cheese. Repeat the layers with the remaining ingredients.
In a small bowl, mix the cream of mushroom soup with the beef broth, salt, pepper, paprika, and oregano. Pour this mixture evenly over the top.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
Sprinkle extra cheese on top during the last 15 minutes of cooking, allowing it to melt.
Serve warm with toppings like sour cream, green onions, or crispy bacon bits.
