In a large skillet over medium heat, brown your choice of lean ground beef, turkey, or chicken for about 5-7 minutes until fully cooked. Drain any excess grease, then stir in taco seasoning along with optional shredded carrot, bell pepper, or spinach. Cook for an additional 2-3 minutes until the veggies soften, then remove the skillet from heat and let the flavorful filling cool.

On a lightly floured surface, roll out the store-bought pie crusts until smooth. Using a spooky ghost-shaped cookie cutter, cut out as many ghost shapes as you need, keeping half for the bottom layer and setting aside the other half. Gather any scrap dough to reroll for additional ghost shapes, ensuring you have enough for your Ghost Taco Hand Pies.

Position half of the ghost-shaped crusts on a baking sheet lined with parchment paper. Place a generous scoop of the cooled taco filling in the center of each ghost, followed by a sprinkle of shredded Mexican cheese. Top each filled ghost with the remaining crust shapes, aligning them carefully to create delightful shapes.

To seal your Ghost Taco Hand Pies, use a fork to crimp the edges firmly. This step is essential in preventing leaks during baking. For added flair, use a small tool to cut out eyes and a mouth on each ghost, making them even more whimsical and fun for Halloween festivities.

In a small bowl, whisk together an egg with a splash of milk to create an egg wash. Brush the tops of the ghost pies generously with this mixture for a beautiful, glossy finish that turns golden while baking.

Preheat your oven to 425°F (220°C) and bake the hand pies for 10-14 minutes or until they puff up and turn golden brown. Keep an eye on them during baking to prevent burning, as ovens can vary.

Once baked to perfection, allow the Ghost Taco Hand Pies to cool for a few minutes on the baking sheet. Serve them warm alongside salsa or guacamole for dipping.