In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula until fully cooked and no longer pink, about 5-7 minutes. Drain any excess fat, then add diced onions and taco seasoning. Cook for an additional 3-5 minutes until the onions soften.

Preheat your oven to 350°F (175°C) and grease a baking dish. Unroll one batch of crescent roll dough and lay it over the bottom, pressing seams together to create a solid base.

Spread the cooked beef mixture evenly over the crescent dough base, then sprinkle shredded cheddar cheese on top.

Unroll the second batch of crescent dough over the beef and cheese filling. Pinch the edges together to seal. Bake for 20-25 minutes or until the crust is golden brown.

Remove from the oven and allow to cool briefly. Top with fresh cilantro and sliced green onions. Serve warm with optional toppings like sour cream or lime juice.