– 2 cans Pillsbury crescent dough – 1 pound ground beef – 2 tablespoons taco seasoning – ½ cup water – 16 ounce can refried beans – ½ cup sour cream – 4 ounces cream cheese softened – 1 cup shredded lettuce – 2 cups shredded cheddar cheese – 2 Roma tomatoes deseeded and chopped – 3.8 ounce canned sliced black olives – 2 Tablespoons finely diced red onion – 3 green onions chopped – 1 large avocado diced
Unroll the crescent dough on the baking sheets and press the seams together. Bake for 10-12 minutes (golden brown), rotate pans halfway, and cool on wire racks.
Preheat oven to 375°F (190°C), arrange racks, line baking sheets.
Heat beans in a saucepan. Brown beef in a skillet, add taco seasoning and water and simmer until the water evaporates.
Whisk sour cream & cream cheese in a bowl.
Add the topping of your choice, such as lettuce, cheese, tomatoes, olives, onion, and avocado. Slice and serve.
Spread beans on cooled crusts. Top with white sauce and taco meat.