Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll both cans of Pillsburyᵀᴹ crescents onto the work surface and gently press the seams together to form two 12x8-inch rectangles. Using a knife or pizza cutter, cut the dough into a total of 8 equal rectangles so they’re ready to fill.

In a 10-inch skillet, cook the lean ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked and no longer pink. Stir in the Old El Pasoᵀᴹ seasoning mix and the Old El Pasoᵀᴹ thick n' chunky salsa; simmer 5 minutes so the flavors blend and the mixture is hot and slightly thickened. Spoon about 1/4 cup/50 mL of the meat mixture into the center of 1 dough rectangle. Sprinkle the meat with 2 tablespoons/25 mL shredded cheddar or Monterey Jack cheese. Fold the rectangle over the filling to form a triangle, then press the edges firmly with a fork to seal well. Place the filled triangle on the prepared cookie sheet. Brush the top with beaten egg, then sprinkle with cornmeal. Repeat with the remaining Pillsburyᵀᴹ crescents dough rectangles and meat-and-cheese filling.

Bake 10 to 15 minutes or until deep golden brown and the filling is piping hot. Remove from the oven and let stand briefly before serving.