Meatball Torta Ahogada

• 1 lb ground beef or 1 lb pork
• 12 cup crushed tortilla chips, fine
• 1 egg, beaten
• 1 12 cups salsa, divided
• 12 cup chopped cilantro
• 3 garlic cloves, minced
• 1 jalapeno, seeded and chopped fine
• 2 teaspoons ground cumin
• 2 teaspoons ancho chilies, power divided
• 2 tablespoons olive oil
• 1 cup chicken broth
• 6 crusty rolls
• 1 cup shredded queso blanco cheese

1. Preheat oven to 350.
2. In a large bowl combine meat,tortilla chips,egg,1/2 cup salsa,cilantro,garlic,jalapeno,cumin, and 1teaspoon chile power.Mix well together and roll into golf size balls, you should have around 24.
3. In a non-stick skillet over medium heat,warm the oil.
4. Cook the meatballs until brown, turning as needed, 7-10 minutes.
5. Add remaining salsa,chile power and chicken broth.
6. Bring to a low boil, reduce heat to low and simmer rfor15 minutes until sauce thickens and meatballs are cooked thru and tender.
7. Slice the rolls lengthwise and place on a baking sheet.Divide the meatballs evenly among the rolls,reserving the sauce.
8. Top evenly with shredded cheese.Heat sandwiches in oven for 5 minutes until the cheese melts and rolls are lightly toasted.Divide the sauce into 6 bowls;Place a sandwich in each bowl and serve.

ground beef, tortilla chips, egg, salsa, cilantro, garlic, jalapeno, ground cumin, ancho chilies, olive oil, chicken broth, crusty rolls, queso blanco cheese

Taken from www.food.com/recipe/meatball-torta-ahogada-358504 (may not work)