Preheat the oven to 375℉ and spray a baking sheet with cooking spray.

Heat the avocado oil in a large skillet over medium/high heat.

Add the onion and green pepper and cook for 2-3 minutes or until the onions and peppers have become soft and the onions are translucent. Push the onions and peppers to the side and add the ground beef. Cook for another 5-6 minutes.

Add the taco seasoning to the beef mixture and cook for 1-2 minutes and then add the beef broth to the ground beef and bring to a boil. Remove from heat and set aside.

Remove the crescent rolls from one of the tubes and roll them out flat onto a large cutting board. Using the existing seams cut it into 4 rectangles. Press the diagonal seam in the middle of each rectangle together so that there are no holes. This may need to be done on both sides. Place the rectangles onto the greased baking sheet. To make sure there is enough space you can hang half of the dough over the sides while filling.

Add ¼ cup of the beef mixture to one side of each crescent roll rectangle and then add 1 tablespoon of shredded cheddar cheese to the top of the beef mixture.

Remove from the oven and top with ¼ cup of shredded cheddar and sliced jalapenos.

Place the pan back in the oven and broil for 1 minute.

Serve with your favorite taco toppings.