1 lb ground beef (80/20 blend recommended)

2 cups green beans, trimmed and prepped (fresh or frozen)

1 cup diced onion

1 cup sliced mushrooms

3 tsp minced garlic

¼ cup beef or chicken broth

⅓ cup sour cream (full-fat preferred)

2 tbsp cream cheese

½ tsp sea salt

½ tsp ground black pepper

½ tsp Worcestershire sauce (or coconut aminos for gluten-free)

2 cups shredded Colby Jack cheese (reduce to 1 cup for lighter option)

⅛ tsp dried thyme (optional)

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Cook the ground beef: In a large skillet over medium heat, add 1 tbsp olive oil. Brown the beef for about 5 minutes. Drain excess grease but keep 1 tbsp for vegetables. Set beef aside.
Sauté vegetables: In the same skillet, cook onions until softened (3-4 minutes). Add mushrooms and cook 2 more minutes. Stir in green beans, garlic, and broth; cook 2-3 minutes until vegetables are tender.
Make creamy: Reduce heat to medium-low, add cream cheese, and stir until melted. Mix in sour cream until smooth.
Combine: Return the ground beef to the skillet. Add salt, pepper, thyme, and Worcestershire sauce. Stir gently to combine.
Add cheese: Sprinkle shredded Colby Jack over the top. Broil in the oven for 2 minutes until melted and golden, or cover and melt on stovetop over low heat for 3-4 minutes.
Serve: Scoop directly from the skillet or transfer to a serving dish. Enjoy hot.

One-pan convenience: Cast-iron skillets work best for stovetop-to-oven cooking. If you don’t have one, use an oven-safe casserole dish.
Cheese: Reduce for lighter meals or leave as is for extra indulgence.
Extra sauce: Add more broth if you like your casserole saucier.
Vegetable swaps: Broccoli, zucchini, or bell peppers work well as alternatives.
Keto-friendly: Stick to low-carb veggies and full-fat dairy for keto compliance.