Muggy's Taco Pie

1 package (8 ounces) crescent rolls 1/2 cup refried beans1 pound ground beef1 small to medium onion, diced1 envelope (1-1.25 ounces) taco seasoning8 ounces taco sauce8 ounces sharp cheddar cheese8 ounces sour cream2-3 tomatoes, dicedShredded lettuceHeat oven to 350 degrees. Coat a 9-inch, deep-dish pie pan with cooking spray.Press crescent rolls in a single layer into prepared pan to create a crust. (You may have one roll left over.) Bake for 10 minutes. If crust has puffed up excessively prick with a fork and press it down. Spread refried beans over crust and set aside.In a medium skillet over medium-high heat, brown ground beef with onion. Drain off fat. Add seasoning mix with the amount of water called for on the package; simmer until nearly all liquid is evaporated, about 10 minutes.Spoon meat mixture in pie shell and top with taco sauce. Sprinkle cheese over that and bake 10 minutes more. Remove from and spread sour cream over top, sprinkle with tomatoes and lettuce.Serves four to six.