Tex-Mex Salisbury Steak

1	lb	ground round
1/2	lb	hot or mild ground pork sausage
1		small onion, chopped
1		large egg
1/2	cup	fine, dry breadcrumbs
1/4	cup	mild salsa

2	Tbs	taco seasoning mix
2	Tbs	chopped fresh cilantro, divided
1	pkg	(2.64-ounce) McCormick Original Country Gravy Mix
1	can	(14 1/2-ounce) reduced-sodium beef broth
1	can	(10-ounce) diced tomatoes with green chiles, undrained
		Garnish: fresh cilantro sprigs

1	COMBINE first 7 ingredients and 1 tablespoon cilantro. Shape mixture into 6 (1/3-inch-thick) patties.
2	HEAT a lightly greased large nonstick skillet over medium-high heat. Add patties; reduce heat to low, cover, and cook 8 to 10 minutes per side or until center is no longer pink. Remove from skillet. Wipe pan clean.
3	PUT gravy mix, broth, tomatoes with chiles into blender, and blend until smooth. Add remaining 1 tablespoon cilantro. Pour into original skillet and cook over medium heat 1 minute or until thickened. Return patties to skillet, and cook until thoroughly heated. Garnish, if desired.

SUGGESTED to serve with Cheesy Mashed Potatoes (recipe in this cookbook) and fresh green beans. You can use the remaining 1/2 pound of pork sausage (not used in this recipe) for Breakfast Burritos (recipe also found in this cookbook).

Source

Source: Southern Living - Sept 2005

Lyons Family Cookbook