Preheat your oven to 375°F (190°C).​

In a large skillet over medium heat, cook the diced onion for 3-4 minutes until softened.​

Add the ground beef to the skillet and cook until browned.​

Stir in the taco seasoning mix and diced green chilies. Let the mixture simmer for a few minutes to meld the flavors.​

Remove the skillet from heat and set aside.​

Unroll the crescent roll dough and separate it into triangles.​

On a baking sheet, arrange the triangles in a circle with the wide ends overlapping and the pointed ends facing outward, resembling a sun shape.

Spoon the taco meat mixture onto the wide ends of the crescent triangles, forming a ring.

Sprinkle the shredded mozzarella cheese over the taco meat.​

Fold the pointed ends of the crescent triangles over the filling and tuck them under the wide ends to seal the ring.​

Bake in the preheated oven for 15-20 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.​

Remove from the oven and let cool for a few minutes before slicing and serving.​