Top the beef with the remaining 1 cup of shredded Mexican blend cheese, spreading it into an even layer so the surface is fully covered. This will melt into a bubbly, golden top during baking.
Place the pie dish on the center rack of the preheated oven and bake for 18 to 22 minutes, or until the crescent crust is deep golden brown around the edges and the cheese on top is melted and starting to brown in spots. If the edges of the crust brown too quickly, you can loosely tent them with a strip of foil during the last few minutes.
Remove the cheesy taco crescent pie from the oven and let it rest for about 5 to 10 minutes. This short cooling time allows the cheese to set slightly, so the slices hold together better.
Slice into wedges using a sharp knife or pizza cutter and serve warm straight from the pie dish. Store any leftovers covered in the refrigerator and reheat in a low oven or toaster oven to re-crisp the crust.
To keep the spirit of the original three-ingredient college hack, any changes should be simple and minimal. For a spicier version, use a hot Mexican blend cheese or sprinkle a pinch of cayenne or crushed red pepper over the beef before adding the top layer of cheese. If you prefer leaner meat, substitute ground turkey or chicken and add a teaspoon of oil to the skillet to help it brown. You can also swap the Mexican blend cheese for sharp cheddar, pepper jack, or a mix of whatever grated cheese you have on hand; just aim for about 2 cups total so the texture stays gooey and satisfying. For a slightly crisper bottom crust, pre-bake the crescent dough for 5 minutes before adding the cheese and beef. Leftovers reheat best in a 325°F (165°C) oven for 10 to 15 minutes, which helps revive the flaky texture of the crust better than the microwave.
