Heat a large cast-iron skillet over medium heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula as it browns. Drain excess fat, reserving 1 tablespoon.

In the same skillet, add the reserved beef fat and toss in the diced onion. Sauté for 3-4 minutes until the onion becomes translucent, then add the sliced mushrooms and cook for an additional 2 minutes.

Stir in the green beans, minced garlic, and low-sodium beef or chicken broth. Cook for 2-3 minutes until the green beans turn bright green and crisp-tender.

Reduce the heat to medium-low, add the cream cheese and stir until it melts, then mix in the sour cream to create a creamy sauce.

Add the cooked ground beef back, followed by salt, pepper, Worcestershire sauce, and dried thyme. Stir gently to combine.

Sprinkle shredded Colby Jack cheese over the mixture and either broil on high for 1-2 minutes or cover and cook on low for 3-4 minutes until melted.

Serve hot and enjoy!