When I do ground beef I usually add the ground beef in the shape it arrives where I am (slightly prismatic block). If I got it at the butcher's as a "pile" - I'll manipulate it slightly into something prismatic-like. I make sure to - on an experience basis - not add too much at once - I'll cut it in half and do it twice if I consider the total amount of beef to be too much. The reason is skillet temperature and water content of the beef - don't overcrowd the pan. The pan needs to be hot and the water needs to boil off faster than it can accumulate.
Now, I let the beef sit there and braise on the bottom side and not touch it for at least a minute. I flip it over, repeat. Now, I start chopping the beef up into smaller pieces, then put their red sides down, and do another wait. I chop those pieces into even smaller pieces and by now I usually shake the pan and stir around to just check that there are no pink/red surfaces left.
If at any point there is too much water in the pan, or the pan seems too cold to get the good result I note that down and add it for future reference; it is better to do it correctly twice than end up with boiled ground beef.
To sum up:
- Don't cook it all at once, do batches
- Don't cut it all up at once, cut it up when you need fresh surfaces to fry
- Let the beef fry, don't stir for no reason at all.
In addition it is easier to get a good result in a good pan, the heavier the less susceptible you are. It is easier with a good oil with a high temperature - but don't overdo it, there is no reason to go all in - it is actually perfectly doable with butter alone, believe it or not. Some rapeseed oil or similar mixed with butter is what I do.