In a skillet over medium-high heat, add lean ground beef, breaking it apart as it cooks. Sprinkle in taco seasoning along with optional shredded carrot and chopped bell pepper. Cook for 5-6 minutes until browned.

On a lightly floured surface, roll out pie crusts and cut out ghost shapes. Transfer cutouts to a baking sheet lined with parchment paper.

Place half the ghost-shaped cutouts on the baking sheets. Spoon taco filling onto each shape and sprinkle with shredded cheese.

Cut out eyes and mouths in the remaining ghost shapes and place over the filled cutouts. Use a fork to crimp the edges securely.

Mix egg with a splash of water or milk to create an egg wash. Brush over the tops of each pie.

Preheat oven to 425°F and bake the pies for 10-14 minutes until golden brown.

Allow pies to cool for a few minutes before serving with salsa or guacamole for dipping.