Heat a large cast-iron skillet over medium heat. Add ground beef and cook for about 5 minutes, breaking it up as you go until no pink remains. Drain any excess fat, reserving 1 tablespoon in the pan, then set the beef aside.

In the reserved fat, toss in the diced onion and cook for 3–4 minutes until translucent. Add mushrooms and sauté for another 2 minutes until they start to caramelize.

Stir in green beans, minced garlic, and broth. Cook for 2–3 minutes until beans turn bright green but still crisp-tender.

Lower the heat to medium-low. Stir in cream cheese until smooth, then blend in the sour cream to make a creamy sauce.

Add the cooked beef back to the skillet. Sprinkle in salt, pepper, Worcestershire sauce, and thyme. Stir gently until everything is well mixed and coated.

Sprinkle Colby Jack cheese evenly over the top.

Option A (broiler): Place under the broiler for 1–2 minutes until golden and bubbly.

Option B (stovetop): Cover and cook on low for 3–4 minutes until cheese melts. Serve hot.