In a large skillet, heat over medium-high heat, adding your choice of lean ground beef, turkey, or chicken. Cook until browned, about 6-8 minutes. Stir in taco seasoning and any optional vegetables. Cook for an additional 3-5 minutes, ensuring everything is combined and heated through.

While your filling is cooking, preheat your oven to 425°F (220°C). Prepare your baking sheets by lining them with parchment paper.

Roll out the defrosted pie crusts on a lightly floured surface. Using ghost-shaped cookie cutters, cut out the dough into fun shapes.

Place half of the ghost-shaped cutouts onto your prepared baking sheets. Spoon the meat mixture onto each cutout, leaving a small border around the edges. Sprinkle shredded Mexican cheese over the filling.

Using the remaining pie crust cutouts, cut out eyes and mouths to decorate your Ghost Taco Hand Pies. Carefully place these on top, ensuring they fit nicely.

To seal, use a fork to crimp the edges of each pie, ensuring a secure seal.

In a small bowl, whisk together an egg with a splash of water. Lightly brush this mixture over each pie.

Transfer the baking sheets to the preheated oven and bake for 10-14 minutes until golden brown.

Allow the Ghost Taco Hand Pies to cool slightly on the baking sheet. Serve warm with salsa or guacamole for dipping.