In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks. Drain any excess fat.
Add the taco seasoning mix and water (follow the seasoning packet instructions) to the meat, and stir well. Simmer for 5-7 minutes until the mixture thickens and becomes flavorful.
If desired, stir in salsa for added flavor and moisture. Remove from heat and set aside.
2. Prepare the Crescent Roll Dough:
Preheat your oven to 375°F (190°C).
Unroll the Pillsbury Crescent Rolls and lay them flat in a greased 9×13-inch baking dish, pressing the seams together to form one continuous layer of dough at the bottom of the dish. Make sure the dough covers the entire bottom and slightly up the sides of the dish.
3. Assemble the Taco Bake:
Spread the taco meat mixture evenly over the layer of crescent roll dough.
Sprinkle the shredded cheese over the top of the meat mixture.
4. Bake the Taco Bake:
Bake in the preheated oven for 20-25 minutes, or until the crescent roll dough is golden brown and the cheese is melted and bubbly.
If the dough is browning too quickly, you can cover the bake with aluminum foil for the last 5 minutes of cooking.
5. Serve:
Once baked, remove the taco bake from the oven and let it cool for a few minutes.
Top with optional toppings such as sour cream, chopped lettuce, diced tomatoes, or any of your favorite taco toppings.
