Ingredients
1 (8 oz) can refrigerated crescent roll dough
1 lb ground beef
2 cups shredded Mexican blend cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round pie dish with a bit of oil or nonstick spray so the crust releases easily after baking.
Open the can of crescent roll dough and unroll it onto a clean surface. Separate the triangles and arrange them in the pie dish with the pointed ends toward the center and the wide ends overlapping slightly along the rim. Gently press the seams together with your fingers to form a single, even crust that covers the bottom and sides of the dish. Set aside while you cook the filling.
Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon or spatula, until it is browned and no longer pink, about 6 to 8 minutes. If there is a lot of fat in the pan, carefully drain off the excess so the crust doesn’t become soggy.
Season the cooked beef taco-style using a simple pantry method: sprinkle in 1 teaspoon kosher salt, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked or regular paprika, plus a few grinds of black pepper. Stir to coat the meat evenly and cook for another 1 to 2 minutes so the spices bloom and the mixture smells fragrant. Taste and adjust the salt or heat level as needed.
Sprinkle 1 cup of the shredded Mexican blend cheese evenly over the unbaked crescent crust in the pie dish. This first layer of cheese melts into a barrier that helps keep the crust flaky under the juicy beef.
