Preheat an oven to 375 degrees Fahrenheit. Coat the inside of 13 x 9 baking with nonstick cooking spray, set aside.
Nonstick cooking spray
In a large saucepan, heat the vegetable oil over medium heat until hot and it begins to shimmer. Add the ground beef, salt and pepper. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Using a slotted spoon, remove to a paper towel-lined plate.
2 Tablespoons vegetable oil, 1 pound lean ground beef, 2 teaspoons kosher salt, 1 teaspoon black pepper
In the same pan, sauté the onion and bell pepper over medium high heat until tender and beginning to brown, about 8 minutes.
½ onion, 1 green bell pepper
Stir in the tomatoes, taco seasoning and beef, heat until warmed throughout. Set aside.
2 cans, 1 ounce taco seasoning
Unroll one can of the crescent roll dough into the baking pan, gently stretching into the sides of the pan.
2 cans refrigerated crescent roll dough
Gently spoon the beef mixture over the dough. Sprinkle the shredded cheese evenly over the top.
1 ½ cups shredded cheddar cheese
Unroll the second can of dough over the cheese.
Bake for 20 to 25 minutes until heated throughout and the top begins to turn golden brown. Let rest for 5 minutes before serving. Serve with lettuce, sour cream, or toppings of choice.
½ cup romaine or iceberg lettuce, ½ cup sour cream