Ingredients
Scale
- 1 lb ground beef (80/20)
- 2 cups green beans, trimmed (fresh or thawed frozen)
- 1 cup diced onion
- 1 cup sliced mushrooms (button or baby bella)
- 3 tsp minced garlic
- 1/4 cup low-sodium beef or chicken broth
- 1/3 cup full-fat sour cream
- 2 Tbsp cream cheese, room temperature
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp Worcestershire sauce
- 1/8 tsp dried thyme
- 2 cups shredded Colby Jack cheese (use 1 cup for lighter version)
Instructions
- Heat a skillet over medium heat. Cook ground beef ~5 minutes, breaking apart until no pink remains. Drain, reserving 1 Tbsp fat; set beef aside.
- In reserved fat, cook diced onion 3–4 min until translucent. Add mushrooms and sauté 2 min until slightly caramelized.
- Stir in green beans, garlic, and broth; cook 2–3 min until beans are bright green and crisp-tender.
- Reduce heat to medium-low. Melt cream cheese, stirring until smooth, then blend in sour cream to form creamy sauce.
- Return cooked beef to skillet. Add salt, pepper, Worcestershire sauce, and thyme. Stir gently to coat everything evenly.
- Sprinkle Colby Jack cheese over the top. Option A: Broil 1–2 min until cheese is golden and bubbly. Option B: Cover and cook on low 3–4 min until cheese melts. Serve hot.
Notes
- Reserve 1 Tbsp beef fat to enhance flavor.
- Keep heat medium-low when adding sour cream/cream cheese to prevent curdling.
- Prepare through Step 5 ahead of time; refrigerate and finish with cheese before serving.
- Refrigerate leftovers up to 4 days; reheat in microwave or 350°F oven.
- Swap Colby Jack for cheddar or Monterey Jack; Worcestershire can be replaced with tamari or coconut aminos.
- Serve solo, with a salad, or over cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 700
- Fat: 28 g
- Saturated Fat: 12 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85