In a large skillet over medium heat, add the ground beef, chopped onions, and bell peppers. Cook for about 7-10 minutes until the beef is browned and the onions are translucent. Stir occasionally to break up the meat. Once done, drain any excess fat and transfer the beef mixture to a bowl, setting aside for layering later.

Grease the bottom of your crock pot with a bit of oil or non-stick spray to prevent sticking. Start by placing the chopped red potatoes in an even layer at the bottom. Next, add the corn evenly over the potatoes followed by the beef mixture, ensuring even distribution of the ingredients.

In a mixing bowl, combine the diced tomatoes with green chilies, undrained diced tomatoes, water or broth, and your chosen seasonings including black pepper, salt, minced garlic, and chili powder. Stir until well mixed, and pour this flavorful sauce over the contents of the crock pot.

Cover the crock pot with the lid and set it to cook on high for about 4 hours, or on low for 6 hours. You’ll know the casserole is ready when the potatoes are fork-tender. Avoid lifting the lid during cooking to preserve the heat.

About 10-15 minutes before serving, sprinkle your choice of shredded cheese over the top of the casserole. Cover the crock pot again to allow the cheese to melt and create that delightful, gooey topping.