Heat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
Remove the pie dough from the fridge and follow the directions on the box before using. (It says something about allowing to sit at room temp)
While you are waiting, cook your ground beef, drain the grease, and stir in the taco seasoning. Set aside, and allow to cool completely before using.
Unroll your pie crusts, and cut into 5 inch round circles. I found that a ramekin was the exact size I needed, and used that as my guide. You should be able to get 6 circles from one crust. You will cut three, and then lightly flour your surface, and roll out, with a rolling pin, and you'll be able to get 3 more.
Place the dough on the parchment lined baking pans. Top with 2 to 3 tablespoons of the taco meat. Top with about 2 teaspoons of cheese. Fold the sides together, to create a half-circle, and using a fork, firmly seal the edges. Repeat until you have 12 Taco Hand Pies ready to bake.
You can spray the dough with non-stick cooking spray or you can use one beaten egg to brush on the tops to create a nice golden brown color. Bake for about 20 minutes, or until the crust is browned.
It's extremely important that you allow the meat to cool completely before placing it on the dough! You will regret it if you don't. Because the heat from the meat will begin to break down the dough.
You can add in beans or corn to your meat mix, before spooning onto the crusts.
Serve with sour cream or salsa.
You can reheat in the microwave for about a minute thirty seconds. Or you can place on a baking sheet with the oven on 350 degrees for 8 to 10 minutes.