In a large skillet over medium-high heat, add the ground beef and break it up into crumbles. Brown the beef until there is no pink, 5-8 minutes. Drain off any excess grease.
Stir in the taco seasoning, ground cumin, garlic powder, and onion powder until combined with the beef.
Let the seasoning cook with the beef, stirring constantly, until fragrant, about 30 seconds.
Add the water, salsa, and fresh cilantro and stir it in. Cook, stirring occasionally until the sauce has reduced and the meat is coated but not dry about 3-5 minutes. Take off the heat and let cool slightly while you prepare the remaining steps.
Preheat the oven to 375°F. Line a large sheet tray with parchment paper.
Place a similar-sized bowl to the one you will be serving the salsa in for dipping in the center of the sheet tray. Around the base of the bowl, lay out the crescent roll dough triangles, overlapping, forming a sun-burst shape.
Spread the refried beans around the inside edge of the crescent rolls.
Top with the ground beef mixture.
Add 1 ½ cups of the shredded cheese on top of the meat.
Take the crescent roll triangles and pull the ends over the filling, tucking the tips of the rolls underneath the base of the ring.
Brush the rolls with the melted butter. Sprinkle the remaining cheese on top.
Bake for 20-25 minutes until the rolls are golden brown, fully cooked, and the cheese is melted on top.
Place your serving bowl with the extra salsa for dipping in the center of the ring. Garnish with your favorite taco toppings, we used shredded lettuce, diced tomatoes, sliced olives, and pickled jalapenos.
Slice and serve!
This recipe can be served with any of your favorite taco toppings, feel free to add whatever you like.
I usually use a Colby Jack cheese but a Mexican Blend or cheddar will also work.