Heat a skillet over medium heat and cook the ground beef until browned, breaking it into small crumbles, about 6 to 8 minutes. Drain excess fat thoroughly.

While beef cooks, chop potatoes into ½-inch cubes for even cooking.

Place chopped potatoes in an even layer at the bottom of your 6-quart slow cooker.

Add browned ground beef in an even layer over the potatoes.

Sprinkle drained kidney beans and corn evenly across the beef layer.

Pour tomato sauce over all ingredients, then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over all layers.

Cover with lid and cook on low for 6 to 8 hours or high for 3 to 4 hours, until potatoes are fork-tender.

During the last 30 minutes of cooking, sprinkle shredded cheese on top, replace lid, and let cheese melt completely.

Serve hot in bowls, garnished with sour cream and chopped chives if desired.