In a large skillet, heat a drizzle of oil over medium-high heat. Add the lean ground beef and cook for about 5-7 minutes until browned. Stir in taco seasoning, shredded carrots, and chopped bell pepper or spinach if using. Cook for another 2-3 minutes until veggies soften slightly, then remove from heat and set aside to cool.

On a floured surface, roll out your pie crust to about ¼ inch thickness. Use ghost-shaped cookie cutters to cut out an even number of ghost shapes, gathering scraps to reroll as needed.

Place half of the ghost-shaped crusts on a lined baking sheet. Spoon the prepared taco filling onto each ghost shape, leaving a small border around the edges. Sprinkle a little shredded Mexican cheese over the filling for an extra cheesy surprise.

Cover the filled ghost shapes with the remaining crust cutouts, pressing the edges together firmly to seal. Use a fork to crimp the edges neatly and cut out small holes for 'eyes' and 'mouths' on each ghost for steam release.

Preheat your oven to 425°F (220°C). Brush the tops of the ghost hand pies with a beaten egg to achieve a golden, glossy finish. Bake them in the preheated oven for 10-14 minutes, or until they turn a beautiful golden brown.

Once out of the oven, let your Ghost Taco Hand Pies cool for a few minutes before serving. Enjoy with salsa or guacamole.