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1 1/2 pounds ground beef
taco seasoning
1 large onion, chopped small
4 oz. can chopped green chiles, not drained
1 package refrigerator crescent rolls 1
large tomato, chopped
1 bunch green onions, sliced
3 cups shredded lettuce
1 package Sargento Mexican blend fine shredded cheese
sour cream

• Preheat oven to 350 degrees.
• In a skillet brown the ground beef and onion. Drain.
• Add taco seasoning and green chiles.
• Simmer 5-10 minutes. Drain again so there is no excess moisture.
• I use my stoneware pizza stone. Lightly spray it with PURE.
• Unroll the crescent rolls and separate them.
• Arrange the rolls (wide edges inward with the thin corner edge slightly hanging off the pizza stone) in a circular pattern around the pizza stone with the corners slightly touching.
• Arrange the meat mixture in a circular pattern covering the large end portion of the crescent rolls. Sprinkle 1/3 -1/2 of the cheese over the meat.
• Pull the small pointed end up over the meat mixture and pinch into large portion creating a ring that resembles a wreath. You will have an open area with meat showing through.
• Bake according to the biscuit directions and golden.
• I also serve it on the stoneware. Arrange the shredded lettuce, green onions and tomatoes in the center and edges. For just us, I just put it directly on the plate.
• Garnish with sour cream and remaining cheese.
• Serve immediately.