Heat the oven to 375°F and lightly prepare a 9-inch pie plate if desired.

Unroll the crescent dough and press it into the bottom and up the sides of the pie plate. Pinch the perforations together, leaving a small amount of dough uncovered around the rim if necessary.

Bake the crust for 5–7 minutes, just until it begins to set.

Meanwhile, cook the ground beef and onion in a skillet over medium heat for 6–8 minutes, until the beef is no longer pink. Drain excess fat thoroughly.

Stir the taco seasoning and water into the beef. Simmer for 2–3 minutes, until the mixture thickens.

Spread the refried beans over the partially baked crust. If the beans are stiff, warm them briefly or stir in 1–2 tablespoons of salsa.

Spoon the seasoned beef over the beans, add the salsa if using, and sprinkle with about 3/4 cup of the shredded cheese.

Bake for 18–22 minutes, until the crust is golden brown and the filling is hot.

Sprinkle the remaining cheese over the pie and return it to the oven for 2–3 minutes, until the cheese melts.

Rest the taco pie for 5–10 minutes before slicing. Serve with sour cream and your favorite taco toppings.