Cook the Onions & Meat: Heat a large skillet over medium heat. Add the diced onions and meat. Cook the meat and onions, stirring often, until the ground beef is no longer pink. Drain grease into a jar for reusing or cool and scrape the grease into the trash (not down your sink).

Season the Beef: Add beef back to pan, then add the ½ c water and packet of taco seasoning. Stir to combine and cook over low heat for 5 minutes, stirring occasionally. Remove from heat and set aside.

Preheat the Oven: Preheat your oven to 375°F. Line a large baking sheet or pizza pan with parchment paper or lightly grease it to prevent the dough from sticking.

Arrange the Crescent Dough Triangles: Open the cans of crescent roll dough and separate each of the triangles. Arrange the crescent roll triangles in a circle on the prepared baking sheet, overlapping the wide ends of the triangles to form a sunburst pattern. Leave a small circle in the center, about 4-5 inches in diameter.

Add the Filling: Spoon the seasoned meat and onions mixture evenly onto the overlapping wide ends of the dough circle. (See photos.) Sprinkle the shredded cheese over the meat.

Fold the Dough: Gently lift one of the crescent roll points and pull it across the meat and cheese filling. Tuck the point under the inside of the circle. Repeat this process with the remaining dough points until the filling is fully enclosed.

Bake: Place the pan in the oven and bake for 18-20 minutes, or until the crescent roll dough is golden brown and cooked through.

Cool and Serve: Remove the taco ring from the oven and let it cool for 5 minutes. Slice into portions and serve with your choice of toppings.