Preheat and Prepare the Base: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Unroll the crescent roll dough and press it into the bottom of the dish to form a crust. Bake for 5 minutes, then remove from the oven. It should be slightly puffed but not fully baked.

Cook the Beef Mixture: In a large skillet over medium heat, cook the ground beef and chopped onions until the beef is browned and the onions are soft. Drain excess grease. Stir in the diced green chiles, tomato sauce, and seasonings (salt, pepper, garlic powder, onion powder, and paprika). Let it simmer for 3–4 minutes to blend the flavors.

Mix the Creamy Layer: In a separate bowl, combine sour cream, mayonnaise, and half of the shredded cheese. Stir until smooth and creamy.

Layer the Casserole: Spread the cooked beef mixture over the crescent crust. Top evenly with the sour cream mixture. Sprinkle the remaining cheese on top.

Bake Until Bubbly: Return the dish to the oven and bake for 20–25 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

Cool Slightly and Serve: Let the casserole cool for 5 minutes before serving. This allows the layers to set just enough for easy slicing.