Start by greasing either an 8x8 square pan or a pie dish. Unroll your crescent rolls and cover the bottom and the side of the dish. Bake this for the recommended time on the back of the package. It needs to be fully cooked before the next step.

While the crescent rolls are baking, start your filling. Cook the onion with either a small amount of oil or enough water to make it not stick to the pan. Saute this for about 5 minutes until the onion is mostly cooked. 

Add your vegan ground beef, beans, and taco seasoning water. Cook this until the water is absorbed and the vegan ground beef isn't frozen. Remove from heat once cooked and add your sour cream, Catalina dressing, and cheese, and stir until incorporated.

Take this filling and put it on top of the baked crescent roll crust. Then add crushed chips to the top. Cook this at 350 degrees for 10 minutes. Let it sit for 10-15 minutes, and then serve. We like to serve ours with salad and more Catalina dressing.