Tex-Mex Salisbury Steak with Cheesy Mashed Potatoes

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 tablespoons taco seasoning mix
2 tablespoons chopped cilantro, divided
1 (2.64 oz) package country gravy mix
1 (14 1/2 oz) can reduced sodium beef broth
1 (10 oz) can Ro-tel tomatoes
Mashed potatoes
Mexican four cheese blend

Combine first seven ingredients and 1 tablespoon cilantro.  Shape mixture into 6 1/3 inch thick patties.

Heat a lightly greased large non-stick skillet over medium heat.  Add patties and reduce heat to low. Cover and cook 8-10 minutes per side or until center is no longer pink.  Remove from skillet and wipe pan clean.

Whisk together gravy mix, broth, tomatoes and remaining cilantro. Cook over medium heat 1 minute or until thickened. Return patties to skillet and cook until throughly heated.  Garnish if desired.

Serve with cheesy mashed potatoes using shredded Mexican four cheese blended cheese.

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