How do I cook minced meat faster? I know how to cook it fine, with garlic, onions and some seasoning (olives and pepper some times). But the thing is, it takes too long for the water to evaporate (reduce) making it take long.

Is there a way to make it faster?

I'm a very novice "cook", so any tips would be greatly appreciated.
Use a large area pan to help the evaporation and use a higher heat with constant stirring to avoid burned meat.