Prepare the Beef:

In a skillet over medium heat, cook ground beef and chopped onion until browned. Drain excess fat.

Add garlic and cook for 1 minute until fragrant.

Assemble the Casserole:

3. Grease the crockpot with nonstick spray.

4. Layer half of the sliced potatoes on the bottom of the crockpot.

5. Top with half of the ground beef mixture, half of the corn, and half of the diced tomatoes.

6. Repeat layers.

Make the Sauce:

7. In a bowl, whisk together cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper.

8. Pour sauce evenly over the layers.

Cook:

9. Cover and cook on Low for 6-7 hours or High for 3-4 hours until potatoes are tender.

10. Sprinkle shredded cheddar cheese on top during the last 30 minutes of cooking.

Serve:

11. Garnish with parsley and bacon bits before serving.