In a large skillet, brown the ground beef over medium heat until fully cooked. Drain off any excess grease thoroughly.

Return the cooked beef to the skillet. Stir in the taco seasoning, black beans, corn, cream of chicken soup, salsa, and smoked paprika. Mix until everything is evenly coated with the seasoning.

Transfer the entire meat and vegetable mixture to a 6-quart slow cooker, spreading it evenly across the bottom.

Sprinkle half (1/2 cup) of the shredded cheddar cheese over the meat mixture in the slow cooker. Then, layer the unthawed tater tots evenly over the cheese layer. Do not stir.

Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, or until the tater tots are tender and cooked through.

During the last 15 minutes of cooking, remove the lid and sprinkle the remaining 1/2 cup of cheese over the tater tots. Replace the lid until the cheese is melted and bubbly.

Carefully remove the casserole from the slow cooker. Garnish with fresh chopped green onions before serving hot. Serve directly from the slow cooker insert if preferred.