fresh tomato and lettuce and jalapeños for topping
Preheat your oven to 375 degrees.
In a large skillet over medium heat, cook the ground beef until no longer pink. Drain the fat. Stir in the taco seasoning and the salsa. (Do not add water.) Set aside.
Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
Spread the beef mixture down the middle of the braid. Top with 1 cup of the cheddar cheese. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
Pinch the ends of the dough to keep the filling inside while it bakes.
Sprinkle the remaining cheddar cheese over the top of the braid.
Bake for 20 to 25 minutes so that the top is nice and golden brown.
Let stand about 10 minutes before topping with your favorite taco ingredients, cutting into it, and serving.