When you start wishing for rainy days, you'll know you're looking for reasons to make this comforting dish with broccoli, ham, corn and onion in a cheesy, creamy soup.
This Mexican Tortilla Soup recipe contains lean ground beef, corn, tortilla chips, taco bell home originals thick 'n chunky salsa, beef broth and more.
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
Broccoli florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts -- just pour them frozen from the bag onto the baking sheet, season, and roast.
