I often make ground beef ahead, and season it sort of generically so I can use it in all sorts of recipes. Mostly I make up my own, but I've found alot of recipes online just by googling "ground beef recipes".
I make it lower fat by using 85 - 95% fat beef and mix it with tvp (healthfood store bulk food - soy proten granules that sort of look like grape nuts cereal). Basically you add 3/4 cup hot liquid to 1 cup dry granules and this is roughly equivalent to 1 lb of ground beef, but about 1/5 the calories of beef". I add this to 1 lb of ground beef (when I first started doing this, I'd add 2 lbs of meat to the same amount. I kept adding more and more tvp each time I made it, and about 50/50 is about the proportion I like best).
Anyway, I brown the ground beef with onion (and sometimes also celery and green pepper). And add the cup of tvp and about 3/4 cup of water and a beef bouillon cube and some garlic and parsley.
After I brown it all. I put it in a big freezer bag and every 15 - 20 minutes or so, I squish the bag around to keep it from freezing solid. Once it's frozen, I can pour out just the amount I need for any recipe. Spaghetti, tacos, sloppy joes, chili, "hamburger helper" type casseroles......