Tex-Mex Salisbury Steak....
Source: Lois Murphy

1 lb ground round
1/2 lb hot or mild ground pork sausage (I used Jimmy Dean)
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 fresh cilantro - divided
1 (2.64 ounce) package country style gravy mix
1 (14 1/2 ounce) can reduced sodium beef broth 
1 (10 ounce) can Rotel brand diced tomatoes with green 
  chilies (I used the milder version) 

Combine first 7 ingredients and 1-tablespoon cilantro.  
Shape mixture into 6 (1/3 inch thick) patties.  
Heat a lightly greased large nonstick skillet over medium-high heat.  
Add patties; brown; reduce heat to low, cover, and cook 8 to 10 
minutes until center is no longer pink.  Remove from skillet.  
Whisk together gravy mix, broth, tomatoes with chilies, and 
remaining 1-tablespoon cilantro.  Cook over medium heat 1 minute 
or until thickened.  Return patties to skillet, and cook until 
thoroughly heated.   
You can make this even spicier by using medium salsa and the regular 
or extra hot Rotel tomatoes with green chilies, but this milder 
version outlined here has a nice kick and a great flavor.