In a skillet over medium heat, add the ground beef and cook until it’s fully browned, approximately 6–8 minutes. Use a spatula to break it apart and ensure even cooking. Once browned, drain excess grease and set the beef aside to cool slightly while preparing the vegetables.

In the same skillet, add the finely chopped onion and sauté for 2–3 minutes until softened. Next, add the minced garlic and cook for an additional 30 seconds until fragrant.

Lightly grease the inside of your slow cooker to prevent sticking. Spread half of the frozen diced hash browns or cubed potatoes evenly on the bottom.

Carefully spoon half of the browned beef mixture over the potatoes, ensuring an even distribution. Follow this with half of the drained corn and kidney beans.

In a separate bowl, whisk together the condensed cream of mushroom soup, milk, paprika, salt, and black pepper until smooth.

Pour part of the creamy sauce over the layered ingredients, then sprinkle some shredded cheddar cheese on top. Repeat the layering process with the remaining ingredients.

Cover the slow cooker and set it to cook on LOW for 6–7 hours or on HIGH for 3–4 hours. You’ll know it’s done when the potatoes are tender and everything is heated through.

During the last 15 minutes of cooking, feel free to sprinkle extra cheese on top for a gooey, melty finish. Once done, let the casserole sit for a few minutes before serving.