• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and very thinly slice half the onion; dice remaining onion into 1/4-inch pieces. Halve lime. Trim, peel, and dice carrots into 1/4-inch pieces.

• In a small microwave-safe bowl, combine sliced onion with juice from all the lime and a pinch of salt. Microwave for 30 seconds. Stir, then set aside to pickle until ready to serve.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots, diced onion, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 3-4 minutes. • Add beef* and Tex-Mex paste. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Remove from heat.

• Unroll Pillsbury™️ Original Crescent Rolls on a floured work surface; separate into two rectangles (you’ll have four rectangles for 4 servings). TIP: The rectangles will be perforated— keep them together as best you can. • Using a rolling pin, roll each rectangle until 1/8 inch thick, pinching the diagonal seam together and rolling over it to seal.

• Transfer dough rectangles to a lightly oiled baking sheet, placing them on opposite sides of sheet at least 2 inches apart (divide between two baking sheets for 4 servings). • Using a slotted spoon, carefully divide beef filling between dough rectangles. Spread filling out, leaving a 1-inch border. • Fold up edges of dough around filling. Bake on top rack until golden brown, 8-10 minutes. (For 4, bake on top and middle racks, swapping rack positions halfway through.)

• Meanwhile, in a second small bowl, combine guacamole and sour cream. • Divide “taco” pies between plates. Top with pickled onion (draining first) and dollop with creamy guacamole. Drizzle with as much hot sauce as you like. Serve. Ground beef is fully cooked when internal temperature reaches 160°.