Ken Alcott, Men’s Bridgemill Mixed Doubles, C
1 lb. ground beef
1 (1.25 oz.) package of taco seasoning
3/4 cup water
1 (18 oz.) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese
1 (15.5 oz.) can refried beans
1 cup salsa
1 cup sour cream
1 (10 oz.) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 oz.) can sliced jalapeno peppers, drained
Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.