1. In a skillet, brown the ground beef over medium heat. Add the chopped onion and cook for about 5 minutes, until the onion is soft. Then, toss in the minced garlic and cook for an additional 30 seconds, until fragrant. Drain any excess grease from the pan.

2. Transfer the browned beef mixture to your slow cooker. Add the frozen diced potatoes, drained corn, and the undrained can of Rotel tomatoes with green chiles. Give everything a gentle stir to combine.

3. In a medium bowl, whisk together the cream of mushroom soup and the beef broth until smooth. Pour this creamy sauce over the ingredients in the slow cooker.

4. Sprinkle in the paprika, chili powder, garlic powder, black pepper, and salt. Use a spatula to gently stir everything together until the seasonings are evenly distributed.

5. Cover the slow cooker and cook the Cowboy Potato Casserole on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the potatoes are tender and fork-friendly.

6. Once the cooking time is up, sprinkle 1 1/2 cup of the shredded cheddar cheese over the top of the casserole. Cover and cook for an additional 20 to 30 minutes, until the cheese is melted and bubbly.

7. Scoop the Slow Cooker Cowboy Potato Casserole into bowls and top each serving with the remaining 1/2 cup of shredded cheddar cheese.