This is really fast to whip up - if you have ground beef thawed it's easily 20 minutes or less. Try it for a busy weeknight dinner, or lunch, or whenever. Easily doubles and makes GREAT leftovers the next day!
When ground beef is mostly cooked but still a bit pink, add the rest of the ingredients (except the cheese).
Stir well to combine.
Simmer, stirring often, until ground beef is fully cooked. Stir in half of the cheese.
Serve and garnish with remaining cheese.
I was planning to serve this over buttery boiled partly smashed potatoes, but realized at the last minute I was all out. I found some thin thai rice noodles that I had in the back of my cupboard (I had bought them intending to make pad thai). I steamed those up and served the beef on top - and it was DELICIOUS! It would probably also be great on rice, or just with some veggie sides if you're low-carbing it.Also, this can easily be doubled. You may use less sour cream depending on your preferences. I didn't have an exact pound of meat (I estimated) so the sour cream amount is easily modified according to how "creamy" you'd like it to be.