Heat oven at 375 degrees F. Brown together beef, onions, drained mushrooms. Drain. Add salt and pepper. Put in 8x12 inch pan. Sprinkle cheese on top. Separate crescent rolls into triangles. Combine sour cream and herbs. Spread 1 tablespoon on each triangle. Roll up at wide end. Arrange rolls on top of meat mixture. Bake 30-35 minutes..or til brown.
Add black beans and cook for an additional 3 minutes. Stir in 1/4 cup of the cheese. Spoon the turkey mixture into a 2-1/2 qt. baking dish. In a mixing bowl, beat the softened cream cheese with the sour cream. Spread over the meat mixture and spoon salsa on top. Top with lettuce, green onions, chopped tomatoes, and black olives. Scatter the remaining shredded cheese on top. Serve with baked tortilla chips.
Chicken Chioptle Dip
3 cups finely shredded cooked chicken
1 (8-ounce) package cream cheese, softened
1 (7-ounce) container plain Greek yogurt
1/2 cup mayonnaise
Kosher salt and freshly ground pepper to taste
2 cups shredded sharp cheddar cheese, divided
2 tablespoons pureed chipotle peppers in adobo sauce, divided
1 tablespoon chopped fresh cilantro
1/4 teaspoon hot or sweet paprika
Pita chips, crackers and crudite to serve