Lily'S Tamale Casserole

• 1 lb. ground beef
• 1/3 c. chopped onion
• 1 (16 oz.) can whole tomatoes
• 1 (12 oz.) can whole kernel corn
• 1 (8 1/2 oz.) can cream-style corn
• 1/4 c. corn meal
• 3 tsp. chili powder
• 1 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/3 c. coarsely chopped olives
• 1 c. shredded sharp Cheddar cheese
• 1 lb. linguine (fresh or packaged)
• 24 large prawns, peeled, cleaned and deveined
• 1/2 tsp. coarse black pepper
• 1 bunch fresh basil (leaves only)
• 3/4 c. vodka
• 3 Tbsp. oyster sauce
• 1 tsp. fresh garlic
• 2 Tbsp. extra virgin olive oil
• zest of 1 lemon
• grated Parmesan cheese

1. Coat pan with olive oil.
2. When oil is hot, add prawns.
3. Saute until prawns are slightly cooked, adding garlic and pepper. Saute briefly and add vodka.
4. When flaming stops and juices are reduced, add basil and lemon zest.

ground beef, onion, tomatoes, whole kernel corn, creamstyle, corn meal, chili powder, salt, garlic powder, olives, cheddar cheese, linguine, prawns, coarse black pepper, fresh basil, vodka, oyster sauce, fresh garlic, extra virgin olive oil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441487 (may not work)