# What You Need:
→ Beef Topping
01 - 9 oz ground beef (80/20 blend)
02 - 1 small yellow onion, finely chopped
03 - 1 clove garlic, minced
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon smoked paprika
07 - 1 teaspoon yellow mustard
→ Naan Bases
08 - 4 mini garlic naan breads (5 inches each)
→ Cheese Sauce
09 - 1/2 cup whole milk
10 - 1 tablespoon unsalted butter
11 - 1 tablespoon all-purpose flour
12 - 3 oz sharp cheddar cheese, grated
13 - 1.5 oz American cheese, chopped
14 - 1/4 teaspoon garlic powder
15 - Salt and pepper to taste
→ Topping and Garnish
16 - 1.5 oz dill pickles, thinly sliced
17 - 2 tablespoons ketchup (optional)
18 - 1 tablespoon sesame seeds (optional)
19 - 2 tablespoons finely chopped scallions or chives
# How to Cook:
01 - Preheat oven to 425°F. Place naan breads on a parchment-lined baking sheet.
02 - Heat nonstick skillet over medium-high heat. Add ground beef and cook for 2 minutes, breaking it apart with a spoon. Add chopped onion and continue cooking until beef is browned and onions are softened, approximately 4-5 minutes. Drain excess fat if necessary.
03 - Add minced garlic, kosher salt, black pepper, smoked paprika, and yellow mustard to the skillet. Stir thoroughly and cook for 1 additional minute. Remove from heat.
04 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth, then simmer for 2-3 minutes until slightly thickened. Add grated cheddar cheese, chopped American cheese, and garlic powder. Stir until completely melted and smooth. Season with salt and pepper to taste.
05 - Spread a thin layer of cheese sauce on each naan bread. Top with cooked beef mixture, additional cheese sauce, and sliced dill pickles.
06 - Place assembled naans in preheated oven and bake for 8-10 minutes until naan edges are crisp and toppings are bubbling.
07 - Remove from oven. Drizzle with ketchup if desired, sprinkle with sesame seeds and fresh scallions or chives. Slice and serve warm.
