Cheesy Fiesta Taco Pie

Preheat your oven to 375 degrees Fahrenheit.

In a large skillet, brown the ground beef over medium heat. Use a spatula to break up the meat into equal pieces. Drain and discard any excess fat.

Return the drained ground beef to the skillet, then add refried beans, salsa, onion powder, garlic powder, red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Stir well and simmer over low heat for about 5 minutes. Ensure to taste and adjust seasoning accordingly before switching off the heat.

Open the crescent roll package. You'll find 4 large squares of dough. Each square is made up of 2 triangles. Join the seams of the triangles together and press down with your fingers.

Take one large square at a time and line a 9-inch pie plate. Trim off any excess dough. If there are any thick spots, press them out as evenly as possible with your fingers.

Transfer the beef mixture to your pie plate and evenly spread it. Layer over with your shredded cheddar cheese.

Place the pie in the preheated oven and bake for 15-17 minutes until the cheese is bubbling and rolls are golden-brown.

Use oven mitts to take the pie out. If the crust edges start to darken too much, protect them with some aluminum foil. Always remember to put mitts back on before reaching into the oven.

Allow the pie to stand for 10 minutes before slicing. Finish off each serving with a generous sprinkling of finely chopped romaine lettuce.