Ingredients
2 tablespoons canola oil, divided4 cups uncooked elbow macaroni2 pounds ground turkey1 medium onion, chopped4 cans (8 ounces each) tomato sauce1 cup water1 cup salsa1 envelope taco seasoning2 cups shredded cheddar cheese
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta; cook and stir 2-3 minutes or until pasta is toasted. Transfer to a 5-qt. slow cooker. In same skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add turkey and onion; cook 6-8 minutes or until meat is no longer pink, breaking into crumbles.
Transfer to slow cooker. Stir in tomato sauce, water, salsa and taco seasoning. Cook, covered, 3-4 hours or until pasta is tender.
Remove insert; top with cheese. Let stand, covered, 15 minutes.
