I did with a Mexi-lager using Imperial's Que Bueno. This beer was based loosely on Northern's Atlantico kit if interested in the recipe. I planned on pitching around 68F and pressurize to 15psi, but I could never get my Fermzilla All Rounder to hold pressure. I pitched a 3L starter at 72F and it rose easily to 75-77F. After a couple weeks, I transferred to a keg and let it "lager" for another week or two. I expected this beer to be bad, so put it out of my mind for those two weeks. It turned out great and one of the guys in my club, who's a better more experienced than me, thought it was pretty tasty.
Lessons learned: 1) Have ice on hand so it doesn't take you a lifetime to chill your wert to your pitching temps, especially with a lager yeast. 2) Know ahead of time your fermenter can and will hold pressure. I definitely want to brew this beer again, but not make those mistakes to see if that's an improvement. The takeaway at least is, I feel Que Bueno is a pretty robust lager strain. Too bad it's seasonal.
This was just another reason to see a batch all the way through if you have a sh-tty brew day.