Preheat the oven to 350F. Warm a large skillet over medium heat and add ground beef. Cook until browned, stirring often and crumbling into pieces. Drain the fat from the seasoned ground beef, stir in taco seasoning and salsa. Once combined, remove from heat and set aside.

Grease a 9-inch round casserole dish or 11x7-inch baking dish with cooking spray. Carefully pull apart the crescent rolls and arrange in the prepared casserole dish. Use your hands to gently press the dough together and form a pie crust. Start by spreading the refried beans on top.

Top with the seasoned meat. Bake for 25-30 minutes, or until the crust is golden brown and fully cooked. If the top starts to get too dark, cover the baking dish with foil.

Once cooked, remove from oven, and let cool slightly. Top with your favorite taco toppings and divide into 6 equal portions.

Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave, air fryer, or oven set to 350F for 20 minutes, or until heated through. To freeze, place in a freezer safe dish or airtight container, and store in the freezer for up to 3 months. Thaw overnight in the fridge.