Heat the oil in a large skillet over medium-high heat. Add the onions and the beef, and cook 3-5 minutes until the onions are translucent. Drain any accumulated liquid.

Add the mushrooms and continue cooking another 3-4 minutes until mushrooms are softened. Add the bell pepper.

Turn the heat down to medium and add the beef stock, garlic powder, and cream cheese. Stir well until the cream cheese has melted and mixed with the other ingredients. Add the cream and heat through until just boiling. Check for salt and pepper, adding if necessary.

**Optional. Thicken the liquid with 1 tbsp of cornstarch mixed with 2 tbsp of cold water. Add this to the simmering liquid, stirring well to combine. This will add an extra 1.5 carbs per serving.

Pour the mixture into an oven-safe casserole (or individual casseroles) and top with the shredded cheese. Heat under the broiler for 3 minutes or until bubbly and brown on top. Enjoy!