Gluten Free Taco Bake

This is a gluten free "normal" recipe.  It can be made in mass production to feed a crowd easily.  It takes no longer to make a triple batch to feed twenty as it does for a single batch.  You have to love that! You can make it mild or hot to suit your taste.

Brown 1 to 1 and 1/2 pound ground meat. Tonight's used both ground turkey and hamburger.

3-4 carrots shredded and browned with meat (optional)I shred mine with my Kitchenaid. I add it to boost our veggies.

1 package of hard corn taco shells (soft shells have gluten)
1 package of shredded cheddar cheese
2 bottles of taco sauce mild-hot (or 2 cans of enchilada sauce mild-hot) I have used both.

Grease a 9x13 pan and layer bottom with one jar of your sauce.  Break 6 of the 12 taco shells in half and layer over sauce.  Add your layer of browned meat mixture.

Break the remaining six taco shells in half and line the top.  I place mine as if they are holding a regular taco. (Curve up on the bottom layer, curve down on the top layer.) Now cover the top layer with your other jar of sauce and then shredded cheese. 
Bake at 350 degrees for 30 minutes.  Serve it with a salad and sour cream if you like.  

This is a great dish for potluck suppers.  Enjoy.