Preheat your oven to 375 degrees Fahrenheit. Place parchment paper on a large round baking sheet or pizza pan.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into small pieces as it cooks until fully browned with no pink remaining.

Add the taco seasoning and 3/4 cup water to the cooked beef, stirring well to coat everything evenly. Simmer for 2 to 3 minutes until the liquid reduces slightly and the seasoning clings to the meat. Set aside.

Unroll both cans of crescent roll dough and separate the triangles along the perforations. Arrange the triangles in a circle on your prepared baking sheet, slightly overlapping each triangle so the points face outward toward the edge, creating a pinwheel pattern.

Spoon the seasoned ground beef down the center of the dough ring, leaving about 2 inches of space on either side. Sprinkle the 2 cups shredded cheddar cheese evenly over the beef.

Carefully fold the pointed ends of the crescent triangles up and over the filling, creating a sealed ring. The dough doesn't need to cover the filling completely.

Place the ring in the preheated 375-degree oven and bake for 25 to 30 minutes until the crescent dough turns golden brown and puffs up noticeably. The cheese should be bubbling visibly in the center.

Remove the ring from the oven and let it cool for 2 to 3 minutes. While still warm, pile the fresh lettuce, tomatoes, red onion, salsa, sour cream, and cilantro into the center of the ring.

Use a pizza cutter to slice between the dough triangles for easy serving. Serve warm.