Heat a large skillet over medium heat. Add the ground beef and cook for about 5 minutes, breaking it apart until it's no longer pink and begins to brown. Reserve 1 tablespoon of fat and transfer cooked beef to a plate.

In the same skillet with reserved fat, add the diced onions and sauté for 3–4 minutes until translucent. Stir in the sliced mushrooms and cook for an additional 2 minutes until golden brown.

Mix in the green beans, minced garlic, and low-sodium broth. Cook for 2–3 minutes, stirring occasionally, until the green beans are bright green and crisp-tender.

Reduce heat to medium-low. Add room temperature cream cheese, stirring until melted and incorporated. Follow with sour cream, mixing thoroughly.

Return the browned beef to the skillet, coating it in the creamy mixture. Season with salt, black pepper, Worcestershire sauce, and thyme. Stir gently until well combined.

Evenly sprinkle the shredded Colby Jack cheese over the surface. This will melt and form a delicious crust.

Broil for 1–2 minutes or cover and cook on low heat for 3–4 minutes until the cheese is melted and bubbly.