Preheat your oven to 375°F. Unroll the crescent roll dough and separate it into 8 triangles. Press the dough into an ungreased 9-inch square pan or 10-inch pie plate, covering the bottom and sides to create the crust.

Grab a 10-inch skillet and cook the ground beef over medium heat for 8 to 10 minutes, stirring occasionally, until it's fully cooked. Be sure to drain any excess grease. Stir in the Thick 'n Chunky salsa and taco seasoning mix, then let it simmer for about 5 minutes. Once that's done, spoon the meat mixture into the crust-lined pan and sprinkle the shredded Cheddar cheese on top.

Pop the pan into the oven and bake for 14 to 17 minutes, or until the crust turns a deep golden brown and the cheese is all melty and delicious. Serve your amazing taco pie topped with some lettuce and tomato if you'd like, and dig in!