See post 6 with my variations:
Add canned chopped green chilis to the taco meat as he described, during final stage of cooking.
My bottom layer is refried beans, then sour cream, then meat, I usually repeat carefully, top with cheese (I top with tomatos, diced green onions, and green olives)
I layer mine in a casserole dish, so all can see the pretty layers
I make my own salsa.
I use one large can of tomatos, drain off most all of the juice, add rest to the chopper.
Blanche 2 fresh tomatos, dice and add them.
Now, is where you will have to adjust to your taste. I know how to do mine, as I have been doing it for years.
I use 2 whole fresh jalepenos, diced small
2 - 3 whole pickled jalepenos diced small
Chop some oinion up real small.
Add some garlic, I use chopped and jarred as it is easier for me. I use about 1/2 teaspoon give or take.
Add a lot of black pepper. I use a lot!!
A few shakes of red pepper.
A couple of DASHES of celery salt (trust me)
If it doesn't smell like I want it to, I add a few dashes of garlic powder, and onion powder. I don't normally use cilantro, but when I do, it is a VERY small amount as I want to be able to taste the salsa instead of all cilantro
A few swirls with my food chopper and then yummy chunky salsa.\
If using a blender, PULSE blend. Off on off on a couple of times to desired consistancy.
I assume you all know how to cook corn tortillas for soft tacos. (I am not talking about a soft flour burrito shell)
Alane