Preparation Steps

• Preheat the oven to 375°F (190°C). Grease a 9-inch pie plate or line with parchment paper.
• Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 3 minutes.
• Add ground beef to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes; drain excess fat.
• Stir in taco seasoning and water. Bring to a simmer and cook 2–3 minutes until slightly thickened. Remove from heat and fold in black beans and diced tomatoes with green chilies.
• Unroll crescent roll dough and press seams together to seal. Arrange the dough on the prepared pie plate in a ring, overlapping edges to form a circle with an open center.
• Spoon the beef and bean mixture into the center of the dough ring, spreading evenly. Sprinkle with 1 cup of shredded cheddar cheese.
• Fold the outer edges of the dough slightly toward the center to create a defined ring edge, leaving the filling exposed in the middle.
• Bake in the preheated oven 15–20 minutes, until the crescent dough is golden brown and cooked through.
• Remove from oven, sprinkle the remaining 1 cup of cheddar over the hot filling and let rest 5 minutes. Garnish with chopped cilantro, slice into wedges and serve warm.