On the stovetop

Heat a large regular or nonstick skillet over medium-high heat until hot. Break up the ground meat into 4 to 6 pieces and add to the pan. Season the meat with salt and pepper and any other spices called for in the recipe. Using a large spoon, the edge of a spatula, the flat side of a fork or a potato masher, break up the meat into marble-sized pieces. (Breaking up the meat into really small pieces tends to dry it out and provides very little texture in the final dish.) Stir and flip the meat to brown it evenly, and cook it 5 to 10 minutes or until it’s no longer pink in the center and begins to brown on the outside.

For large quantities, brown in batches. If there’s too much meat in the pan, the meat will sweat rather than brown, and it will release all of its juices. When done, pour off any excess fat but try to keep the nonfat juices in the pan.

In the oven

If you have more than a couple of pounds of ground beef to brown, you can brown it in the oven. Break the meat into 2- to 3-inch cubes, and spread the cubes on a large rimmed baking sheet. Bake for 5 minutes. Remove the baking sheet, and break up the meat into marble-sized chunks. Season with salt and pepper, and return the meat to the oven. Bake an additional 5 to 10 minutes or until the meat’s lightly browned and no longer pink in the center.