In a large skillet, brown the ground meat over medium heat for about 6–8 minutes, until fully cooked and no longer pink. Add diced onion and minced garlic and cook for an additional 30 seconds until fragrant. Drain excess fat and set aside.

In your slow cooker, layer the diced potatoes or frozen hash browns, black beans, corn, and the cooked meat mixture. Pour in the diced tomatoes or tomato sauce, then sprinkle in the chili powder, paprika, and cumin.

Cover the slow cooker and set to cook on low for 6–7 hours or high for 3–4 hours. Check the potatoes for doneness; they should be fork-tender.

In the final 30 minutes of cooking, sprinkle the shredded cheese over the casserole and cover again to allow the cheese to melt.

Once done, scoop the casserole into bowls and add optional garnishes like sour cream or green onions. Serve hot.