Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Stir in the taco seasoning and salsa, mixing well to combine. Let it simmer for a few minutes until heated through.
Unroll the crescent rolls and separate them into triangles. Arrange the triangles in a circular pattern on a greased 9-inch pie pan or baking dish, with the pointed ends overlapping the edge of the dish.
Spoon the beef mixture over the crescent roll base, spreading it evenly.
Sprinkle the shredded cheddar cheese over the beef mixture.
Fold the pointed ends of the crescent rolls over the filling, tucking them under the center to form a ring.
Bake in the preheated oven for 20-25 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly. Top with chopped lettuce and tomatoes before serving (optional).
Allow to cool for a few minutes before slicing and serving.
I’m all about those hefty portions when I eat out. It’s awesome that I can have the same at home now!
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