Preheat your oven to 350°F (175°C) and prepare a large cookie sheet by lightly greasing it or lining it with parchment paper.

Unroll the crescent rolls and lay them flat, ensuring the seams are sealed to create one even crust. Bake for 10-12 minutes until golden brown.

Cook the ground beef in a skillet over medium heat until browned, about 5-7 minutes. Drain excess fat and add taco seasoning and specified water. Simmer until thickened.

In a mixing bowl, combine softened cream cheese, sour cream, and salsa. Blend until smooth and creamy.

Spread the creamy mixture over the cooled crescent roll crust evenly. Distribute the seasoned ground beef mixture across the creamy layer.

Sprinkle diced Roma tomatoes and shredded cheese on top. Leave lettuce to add later.

Bake in the oven for an additional 5-7 minutes until the cheese is melted. Let cool for 10 minutes before cutting into squares and serving.