Cook the Beef:

In a skillet over medium heat, cook the ground beef until browned (about 5–7 minutes). Drain excess grease if needed. Add the diced onion and cook for another 3 minutes until soft. Stir in the garlic, salt, black pepper, smoked paprika, and Worcestershire sauce. Cook for another minute, then remove from heat.

Prepare the Slow Cooker:

Lightly grease the inside of a 6-quart slow cooker with cooking spray or butter.

Layer the Ingredients:

Place half of the sliced potatoes evenly on the bottom.

Add half of the cooked beef mixture.

Sprinkle half of the drained beans over the beef.

Pour half of the diced tomatoes (with juices) over the top.

Repeat the layers with the remaining potatoes, beef, beans, and tomatoes.

Mix the Sauce:

In a small bowl, whisk together the cream of mushroom soup, sour cream, and beef broth. Pour this mixture evenly over the layers in the slow cooker.

Cook the Casserole:

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.

Add the Cheese:

About 20 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and let it melt into the casserole.

Serve & Enjoy:

Once the cheese is melted and bubbly, garnish with chopped parsley or green onions. Serve hot with a side of cornbread or a simple green salad.