Preheat the Oven:

Preheat your oven to 375°F (190°C).

Cook the Ground Beef:

In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft.

Drain any excess fat.

Stir in the taco seasoning and water. Cook for another 2-3 minutes until the mixture thickens.

Prepare the Crust:

Unroll the crescent roll dough and press it into the bottom and up the sides of a 9-inch pie dish to form a crust. Be sure to seal any perforations in the dough.

Layer the Ingredients:

Spread the refried beans evenly over the crescent roll crust.

Top with the seasoned ground beef mixture.

Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the beef.

Spoon the salsa over the cheese layer.

Bake:

Bake in the preheated oven for 20 minutes, or until the crust is golden brown.

Add the Toppings:

Remove the pie from the oven and sprinkle the crushed tortilla chips over the top.

Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese over the chips.

Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Serve:

Allow the taco pie to cool for a few minutes before slicing.

Top with sour cream, sliced black olives, chopped green onions, and fresh cilantro if desired.