Dice the onion and mince the garlic. Dice the 3 medium potatoes into uniform, bite-sized pieces (about 1/2 inch or 1-1.5 cm). Make sure to drain and thoroughly rinse the kidney beans.

Heat a large, heavy-bottomed skillet or pot over medium heat. Add the ground beef and cook it until it’s fully browned (5-7). Drain any excess fat. Next, add the diced onion and minced garlic to the skillet. Cook them together until the onion becomes translucent (3-4).

Stir in the diced tomatoes, kidney beans, and corn. Now, stir in the diced potatoes. Pour in the beef broth, and sprinkle in the chili powder, paprika, salt, and pepper. Mix everything well and bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer for 25–35. Remember to stir occasionally (every 10 minutes or so).

After the cooking time is up, test the potatoes for tenderness. If they are cooked, remove the skillet from the heat. Sprinkle the shredded cheddar cheese on top of the casserole. Cover the skillet again for a few minutes (without heat) to allow the residual warmth to melt the cheese until it's gooey. Serve hot.