In a skillet over medium-high heat, brown your choice of ground beef, turkey, or chicken until fully cooked, about 5–6 minutes. Stir in taco seasoning and any optional veggies like shredded carrots or chopped bell peppers.

Remove the skillet from heat and let it cool slightly as you prep the pie crusts.

On a floured surface, roll out the pre-made pie crusts to about 1/8 inch thickness. Use ghost-shaped cookie cutters to cut out equal numbers of ghost shapes for the top and bottom of your hand pies.

Place them on a baking sheet lined with parchment paper.

Arrange half of the ghost-shaped cutouts on the baking sheet. Spoon a generous amount of the taco filling into each ghost shape and sprinkle some shredded Mexican cheese over the filling.

Take the remaining ghost shapes and cut out eyes and mouth shapes. Place these cut-outs over the filled pies and seal the edges with a fork.

Preheat your oven to 425°F (220°C). Bake the hand pies for about 10–14 minutes or until golden brown.

Let them cool slightly on a baking sheet for about 5 minutes before serving with salsa and guacamole.