Ground beef is a real 'go to' product for me. It is a lesser expensive source of protein. It is easy to prepare and so versatile. Here is just a little information on the safe handling of ground beef.
Be sure your refrigerator is set at 40 degrees or cooler.
Keep ground beef and other meat in the coldest part of your refrigerator, usually that is in the lower meat drawer.
Cook it within two days of purchase or freeze. After cooking, use within 3 days. Use within 6 months of freezing.
Thaw it in the refrigerator overnight and then again cook within 2 days of thawing.
Wash your hands before and after handling the beef.
Cook it to an internal temperature of 160 degrees.
Don't have a meat thermometer? Get one. They aren't expensive and are a necessary cooking tool.