Brown up ground beef with diced onion. Add taco seasoning and stir to combine. Simmer for 1 minute. (I don't add any water, as it will make it too runny for the crescent rolls.)

Heat oven to 375 degrees.

Unroll cans of crescent rolls and separate. On a sheet pan lined with parchment paper, arrange triangles of dough into a ring with flat edges overlapping in the center to form a circle. (I use a small bowl in the center of pan, and lay triangles around it to keep shape.) Your dough now should look like a sun.

Spoon beef mixture onto the dough closest to the center of ring.

Sprinkle cheese over beef mixture.

Bring each tip of dough up over filling and tuck under bottom of dough at center of ring. Repeat until all tips are closed around ring.

Bake for 20-25 minutes or until golden brown and thoroughly baked. Cool for 5 minutes before cutting.