Heat a large cast-iron skillet over medium heat and add the ground beef.

Cook the beef for about 5 minutes, breaking it up with a spatula until there is no pink left. Drain the beef, leaving about 1 tablespoon of fat in the pan.

Set the cooked beef aside.

In the same skillet, add the diced onion to the reserved fat and cook for 3-4 minutes until translucent.

Add the sliced mushrooms and sauté for an additional 2 minutes until tender.

Add the green beans, minced garlic, and broth, cooking for 2-3 minutes until the green beans are bright green and crisp-tender.

Lower the heat to medium-low and add the room temperature cream cheese, stirring until melted.

Mix in the sour cream to create a creamy sauce.

Return the cooked ground beef to the skillet and stir in the sea salt, black pepper, Worcestershire sauce, and dried thyme until combined.

Sprinkle the shredded Colby Jack cheese over the mixture.

Broil for 1-2 minutes until bubbly, or cover and cook on low heat until cheese melts (3-4 minutes).