Scrub the potatoes and slice into thin rounds. Then slice the rounds in half. Place them in a greased slow cooker. Season them with salt and pepper.

Brown the ground beef on the stovetop and drain any excess grease. Season it with salt and pepper, then spread it over the potatoes. Sprinkle the onion and garlic over the beef, then the taco seasoning. Spread the cheddar soup over the top, then sprinkle the cheese over it. Lastly pour the beef broth over the top and pop the lid on.

Set the heat to low for 4-6 hours or until the potatoes are tender. Then stir in the corn and cook an additional 30 minutes to heat it through. Then serve.