Preheat oven to 400 degrees F and line a baking sheet with parchment paper. 

Mix parmesan cheese, cheddar powder, and spices of your choice in a bowl. (I added a bit of cayenne pepper for a little kick.)

Line baking sheet with cheese mixture as flat as possible. If you were making these individually you could put them in small circles. Since we'll be using it in a lattice-ish manner, I made one big sheet.

Bake for 4-5 minutes or until brown around the edges. Remove to cool.

Brown ground meat and add taco seasoning as you normally would for taco prep.

Mix the Greek yogurt, cream cheese, and salsa together until smooth. 

Line a pie dish with crescent rolls. Make sure there are no openings or holes in your crust.

Start your layers with half of your fauxritos on top of the crescent roll crust. Next, add the taco meat, followed by the cream sauce. Add the second half of your fauxritos on top. If your fauxritos are crispy enough, you can crumble them. I broke mine into small pieces and covered as much as possible. (Optional: add 1/4 C fat-free cheddar cheese on top to fully cover)

Spray the top of your pie with low-cal cooking spray and bake for 20 minutes at 400. Let the pie fully cool if possible.