Heat the vegetable oil in a skillet over medium high heat. Once hot and the oil begins to shimmer, add the ground beef and sprinkle with the salt and pepper. Saute until browned throughout, about 7 to 8 minutes. With a slotted spoon, remove the beef to a bowl and set aside.
Drain all but 2 tablespoons of the cooking oil, then add the garlic and onions over medium heat. Cook until they start to brown slightly, about 5 minutes.
Add the tomato paste, Rotel tomatoes, taco seasoning and onion powder. Continue to cook for another 6 minutes until most of the liquid has reduced. Remove from the heat, add the ground beef and stir together. Remove to a bowl and let cool in the fridge for 15 to 20 minutes.
Preheat an oven to 375 F.
On a countertop or large cutting board, unroll the crescent roll dough. Spread the cooled taco meat mixture evenly over the top. Sprinkle the shredded cheese over the meat.
Roll up along the long edge, forming a log. Pinch along the seam to seal.
Using a bread knife or other serrated blade, slice into 8 even slices. If the dough starts to get too soft, you can wrap it in parchment or plastic wrap and place in the freezer for a few minutes to firm it up.
Place the slices onto a parchment lined sheet pan.
Bake for 12 to 15 minutes until they are golden brown and cooked throughout. Serve with your desired toppings.