Cook ground beef and onion in large skillet over medium heat until beef is no longer pink; drain.
Stir in taco seasoning mix and water. Set aside.
Unroll dough from both containers; separate into triangles.
Arrange triangles in a circle on a greased baking sheet creating a sunburst effect (wide ends should overlap in the center with about a 4-5 inch opening in the center) (similar with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.)
Add corn chips and shredded cheese to meat mixture until well-combined.
Scoop meat mixture onto wide end of each triangles.
Pull the pointed ends of the dough up over filling and tuck under wide ends at center of ring.
Bake at 20-25 minutes or until lightly golden brown.
Layer guacamole, sour cream, lettuce and tomatoes in center of circle.
Slice and serve with a scoop of toppings from the center of the taco ring.
Top with salsa immediately before serving (optional).