1 lb. ground beef
1/2 c. chopped onion
1 (1.31 oz.) envelope taco seasoning mix
1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce
2 (8 oz.) refrigerated quick crescent rolls
1 tbsp. oil
1/3 c. corn meal
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
2 c. shredded lettuce
1 c. chopped tomatoes
Taco sauce

Heat oven to 375 degrees. Brown meat and onion; drain. Stir taco seasoning mix, beans and tomato sauce. Simmer 5 minutes. Unroll dough into 4 long rectangles. Place in ungreased 15x10 inch jelly roll pan; press over bottom and 1 inch up sides to form crust.

Brush dough with oil; sprinkle with corn meal. Spoon hot meat mixture over crust. Bake at 375 degrees for 25-30 minutes or until crust is golden brown. Sprinkle with cheese. Return to oven until cheese is melted, 1-2 minutes. Cut in squares. Serve topped with remaining ingredients. Serves 8.