Brown the Ground Beef: In a skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat and season with salt, black pepper, paprika, and chili powder.

Prepare the Vegetables: Peel and dice the russet potatoes into bite-sized pieces. Finely dice the yellow onion and mince the garlic.

Layer in the Slow Cooker: Start by adding half of the diced potatoes at the bottom. Layer half of the browned beef, half of the diced onion and minced garlic, half of the kidney beans, and half of the canned diced tomatoes.

Repeat the Layering: Repeat the layering process with the remaining potatoes, beef, onions, garlic, kidney beans, and diced tomatoes.

Add the Tomato Soup: Pour the tomato soup over the layers in the slow cooker without stirring.

Cook the Casserole: Cover the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

Melt the Cheese: About 10 minutes before serving, sprinkle shredded cheddar cheese over the top and close the lid.

Serve and Garnish: Uncover the slow cooker, check the casserole for tenderness, and sprinkle with fresh parsley if desired.