Preheat oven to 375F degrees. Prepare a large baking sheet with parchment paper or a silicone baking mat.
In a large skillet, add the ground beef, taco seasoning, and chopped green chilies. Cook, stirring continuously until the beef is cooked through and no longer pink.
Remove the pan from the stove and drain the meat. Stir in 1 1/2 cups of the shredded cheddar cheese. Let cool slightly.
Open the cans of crescent rolls and separate into the triangles. On the prepared baking sheet, make a circle with the dough with the wide side (bottoms) of the triangles. I like to place a bowl that is 4 inches wide in the center of the pan and use as a guide to place the dough around. Then remove it when done.
When the dough is laid out, add the beef mixture to the dough, leaving a small border on the inside and staying as close to the middle as possible.
Sprinkle with the remaining 1/2 cup of cheese.
Wrap the beef mixture by bringing the tips of the dough triangles over the beef and tucking under the dough in the inner circle.
Continue until the whole wreath is finished.
Bake at 375F for 20-25 minutes or until the dough is cooked through and the tops are golden brown.
Remove from the oven when done and let cool slightly. Remove from the pan using a big spatula. Serve with your favorite toppings. I like to put a bowl of salsa in the middle or fill it with shredded lettuce and diced tomatoes.
Enjoy!
Notes
Keep the crescent dough cold right up until ready to use. This makes it easier to work with.
You can substitute ground turkey or ground chicken for the ground beef.
Try puff pastry for the refrigerated crescent dough triangles. You can also use the sheets of dough and cut the triangles yourself.
Use a small bowl on the baking sheet as a guide for making your dough circle.
You can add onions to your meat mixture if you like them. Once the beef and onion are cooked down, then add the taco seasoning and green chilies.
Every oven cooks differently! I would start checking on doneness at 15 minutes.