1. Heat a skillet over medium heat and cook ground beef until browned. Drain excess fat.

2. Chop potatoes into bite-sized pieces.

3. Place potatoes in the bottom of the slow cooker.

4. Add a layer of browned ground beef on top of the potatoes.

5. Sprinkle drained kidney beans and corn over the beef.

6. Pour tomato sauce evenly over the layers.

7. Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the mixture.

8. Repeat layers if necessary to fit ingredients evenly.

9. Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes are tender.

10. In the last 30 minutes of cooking, sprinkle shredded cheese over the top and allow it to melt.

11. Serve warm with optional sour cream and chopped chives for garnish.