In a skillet over medium heat, brown the ground beef for about 5-6 minutes until fully cooked. Drain excess fat, then stir in taco seasoning and any optional vegetables. Cook for an additional 2-3 minutes.

Unroll the refrigerated pie crusts on a clean surface and use a rolling pin to flatten slightly. Cut out ghost shapes with a cookie cutter.

Take half of the ghost-shaped crusts and spoon in the taco filling. Sprinkle shredded Mexican cheese on top.

Cut out eyes and mouth on the remaining crusts to create spooky faces. Place these over the filled pie bottoms and press gently to seal.

Whisk the egg to create an egg wash and brush over the tops of each ghost pie. Preheat oven to 425°F (220°C) and bake for 10-14 minutes or until golden brown.

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