Step 1: Preheat your oven to 375°F (190°C). In a large skillet, brown 1 lb ground beef over medium heat, breaking it up until no pink remains. Drain any excess fat thoroughly.
Step 2: Return the drained beef to the skillet. Stir in 1 packet taco seasoning and 1/2 cup water. Cook for 5-7 minutes, stirring, until the liquid has mostly evaporated and the meat is fragrant and well-coated. Set aside to cool slightly.
Step 3: Unroll the crescent roll dough. On a large baking sheet lined with parchment paper, arrange the triangles in a circle with the wide ends overlapping slightly in the center and the points facing outwards. Press the seams firmly together in the center to create a solid base.
Step 4: In a medium bowl, combine 4 oz softened cream cheese, 1 cup shredded Mexican blend cheese, 2 tablespoons chopped green onions, and 2 tablespoons chopped fresh cilantro. Mix until well combined and creamy.
Step 5: Spread the cream cheese mixture evenly over the wide ends of the crescent dough around the inner circle. Then, spoon the seasoned ground beef mixture over the cream cheese layer, ensuring even distribution.
Step 6: Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the beef. Lightly crush your tortilla chips and sprinkle them generously over the cheese and meat.
Step 7: Carefully fold the point of each crescent roll triangle over the filling and tuck it under the wide end of the dough at the center, enclosing the filling to form the ring. Aim to seal it as best as possible.
Step 8: Bake for 20-25 minutes, or until the crescent dough is golden brown and the cheese is bubbly. Watch carefully to prevent over-browning. Let rest for 5 minutes after baking to allow the cheese to set.
Step 9: While it cools, prepare your favorite toppings like diced tomatoes, jalapeños, salsa, and sour cream. Transfer the warm ring to a large serving platter. Garnish with remaining green onions and cilantro. Serve immediately with your prepared toppings for dipping!