Stuffed Chayotes Recipe
Ingredients
| 3 chayotes of uniform size (about 2 pounds) | ||
| 1 pound beef round steak, ground | ||
| Onion | 1 , chopped | |
| Rice | 1/4 Cup (16 tbs), uncooked | |
| 2 tablespoons soft butter or margarine | ||
| Olive oil | ||
| Tomatoes | 2 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash chayotes, cut into halves, and scoop out pulp and reserve.
Mix remaining ingredients except last 2.
Fill chayotes with mixture.
Brown reserved pulp lightly in a little olive oil.
Put chayotes in a greased shallow baking dish and pour pulp and tomatoes over top.
Bake in preheated slow oven (325°F.) for about 1 1/2 hours.
Mix remaining ingredients except last 2.
Fill chayotes with mixture.
Brown reserved pulp lightly in a little olive oil.
Put chayotes in a greased shallow baking dish and pour pulp and tomatoes over top.
Bake in preheated slow oven (325°F.) for about 1 1/2 hours.
Chef
