In a skillet over medium heat, brown the ground beef until no longer pink.

Add the diced onion and minced garlic; cook until the onion softens.

Drain excess fat from the skillet.

Layer the diced potatoes (or hash browns) in the bottom of the slow cooker.

Add the cooked ground beef, onion, and garlic on top of the potatoes.

Sprinkle the drained corn and beans evenly over the beef.

Pour in the diced tomatoes with their juices.

In a bowl, mix the condensed soup, sour cream, chili powder, Italian seasoning, salt, and pepper.

Pour the soup mixture over the ingredients in the slow cooker.

Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender.

During the last 15–30 minutes of cooking, sprinkle the shredded cheese over the top.

Cover again and let the cheese melt before serving.