In a skillet over medium-high heat, add your choice of lean ground beef, turkey, or chicken. Cook for 5-6 minutes, breaking the meat apart, until browned. Stir in taco seasoning and any optional shredded carrots, bell peppers, or spinach. Allow the mixture to simmer for a couple of minutes, letting the flavors meld together. Remove from heat and set aside to cool.

On a lightly floured surface, roll out the defrosted pie crusts until smooth and slightly thinner. Using a ghost-shaped cookie cutter, cut out shapes, ensuring to create even pairs for tops and bottoms. Gather the excess dough and re-roll if necessary.

Take half of the ghost-shaped pie crusts and spoon a portion of the taco filling onto each one. Be careful not to overfill, leaving space around the edges. Sprinkle a bit of shredded Mexican cheese on top of the filling.

Place the remaining ghost shapes over the filled pies, gently pressing to seal. Use a fork to crimp the edges, ensuring a tight closure to prevent any filling from leaking out during baking.

Preheat your oven to 425°F. Brush each ghost pie with an egg wash. Arrange the Ghost Taco Hand Pies on a baking sheet lined with parchment paper. Bake for 10-14 minutes or until they are puffed and golden brown.

Once out of the oven, let the Ghost Taco Hand Pies cool slightly on a wire rack. Serve with salsa or guacamole on the side for dipping.