Begin by heating a large skillet over medium heat. Add the ground beef and cook for 5-6 minutes, stirring frequently until browned and fully cooked. Sprinkle in the taco seasoning along with any optional shredded carrots or chopped vegetables. Mix everything together until well-combined, then remove from heat and set aside to cool slightly while you prepare the crust.

On a lightly floured surface, unroll the refrigerated pie crusts. Using ghost-shaped cookie cutters, cut out shapes from the crust, ensuring you have an equal number of tops and bottoms. Gather the scraps and re-roll them as needed to maximize your shapes. Arrange the cut-outs on a parchment-lined baking sheet, ready for filling.

Take half of the ghost cut-outs and spoon a small amount of your taco filling onto each. Be careful not to overfill. Sprinkle a little shredded Mexican cheese over the filling, leaving some space around the edges.

Cover the filled ghost shapes with the corresponding tops. Use a knife to create small holes for eyes and mouths on the tops. Firmly press the edges together and crimp them with a fork to ensure they are well sealed.

Preheat your oven to 425°F (220°C). Brush the tops of each ghost pie with a beaten egg. Place the baking sheet in the oven, and bake for 10-14 minutes or until golden brown.

Once baked, remove the hand pies from the oven and let them cool for a few minutes. Serve warm with a side of salsa or guacamole for dipping.