In a large skillet over medium heat, brown the ground beef, chopped onion, and minced garlic, stirring frequently for about 5–7 minutes until cooked. Drain excess fat.

Transfer cooked mixture to a slow cooker. Add cream of mushroom soup, milk, kidney beans, diced tomatoes with green chiles, corn, chili powder, salt, and pepper. Stir well.

Layer sliced potatoes on top of the mixture, covering the surface evenly.

Cover the slow cooker and set to cook on low for 6–7 hours or on high for 3–4 hours.

In the last 20 minutes of cooking, sprinkle shredded cheese on top to melt.

Once cooking is completed, stir in melted cheese, ladle portions into bowls, and serve warm.