Heat the olive oil in a large skillet over medium heat.
Add the diced onion, minced garlic and ground turkey, cooking and stirring occasionally until meat is broken up and cooked through.
If necessary, drain any excess fat and return the meat to the pan.
Reduce the heat to medium-low, add the black beans, taco seasoning, salsa, lime juice, hot sauce, and water.
Cook, stirring constantly for 4-5 minutes until warmed through.
Serve immediately with rice, cauliflower rice, or taco shells as desired.
NOTE: This recipe purposely makes a lot of meat in order to meal prep or have leftovers. You can cut the recipe in half (except for the beans, add the full can) if desired.NOTE: This taco meat will last in the refrigerator in a sealed container for up to 5 days, or in the freezer for up to two months. If freezing, thaw in the refrigerator overnight before use.