Beef mince, which is the same thing as ground beef, has been ground or minced and can be of varying fat contents and come from different parts of the cow. The simplest way to cook minced beef is on the stovetop, and then it can be added to sauces, stews or soups. As with all ground meats, it's important to cook it thoroughly.
Preheat a skillet over medium high heat. When it is warm, add the minced beef. Use a spoon or spatula to break it up into an even layer in the skillet.
Use your spatula to stir the beef around while it cooks, to ensure it cooks evenly. Lower the heat if the fat begins to splatter.
Cook the minced beef over medium heat for 5 to 10 minutes or until no pink remains.
Turn off the heat and use the slotted spoon to remove the beef from the skillet, setting it aside. Discard any fat left behind. Add salt and pepper to taste.
Cooked minced beef can be added to any variety of recipes, or additional seasonings added to make tacos, sloppy joes or hearty stews. Cooked minced beef freezes well and is handy to have available for last-minute meals. To cook beef mince in a 2-pound meatloaf, cook a meatloaf at 350 degrees Fahrenheit for around an hour and check the internal temperature has reached 165 F with an instant-read thermometer. Allow it to stand 10 to 15 minutes before serving. To cook beef mince rolled into 1 1/2-inch meatballs, simmer in sauce for 30 to 35 minutes or in an oven at 400 F for 25 to 30 minutes. Check the internal temperature has reached 165 F.
Always cook minced beef to an internal temperature of 165 F. Keep all meat thoroughly refrigerated until you're ready to use it.