01 -
In a large skillet over medium-high heat, brown ground beef with diced onion until meat is cooked through. Drain excess fat before proceeding.
02 -
Rinse and pat dry russet potatoes, then cut into 1/2-inch cubes, leaving the skin intact for added texture and nutrients.
03 -
Transfer cubed potatoes to the slow cooker. Layer with cooked beef and onion mixture. Add cream of mushroom soup, fine salt, ground black pepper, garlic powder, drained corn, and half of the shredded Cheddar cheese. Stir gently to combine and spread evenly.
04 -
Cover and cook on the low setting for 5 hours, keeping the lid closed throughout to ensure even cooking.
05 -
Uncover and sprinkle the remaining Cheddar cheese over the surface. Cover again and allow to stand for 10 minutes, until the cheese is fully melted before serving.