Directions:
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Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
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Unroll the crescent dough and arrange the triangles in the pie dish, pointed ends toward the center and wide ends overlapping slightly along the rim. Press seams together to form a single crust. Set aside.
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In a large skillet over medium-high heat, cook the ground beef until browned, about 6–8 minutes. Drain excess fat if needed.
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Season beef taco-style: 1 tsp kosher salt, 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, plus black pepper to taste. Cook 1–2 minutes to let spices bloom.
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Sprinkle 1 cup of cheese over the unbaked crust, then evenly layer the seasoned beef on top.
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Top with the remaining 1 cup of cheese.
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Bake 18–22 minutes until the crust is golden and cheese is bubbly. Tent edges with foil if they brown too quickly.
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Let cool 5–10 minutes before slicing into wedges. Serve warm. Store leftovers in the fridge and reheat in a low oven to maintain flakiness.
Tips & Variations:
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Make it spicier with hot Mexican blend cheese, cayenne, or red pepper flakes.
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Swap ground beef for turkey or chicken (add 1 tsp oil to help browning).
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Use cheddar, pepper jack, or any cheese you have on hand—just stick to about 2 cups total.
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For a crispier bottom, pre-bake the crescent dough for 5 minutes before adding cheese and beef.
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Reheat leftovers in a 325°F (165°C) oven for 10–15 minutes to restore the crust’s flakiness.
