|Chayotes||2 Pound (3 Of Uniform Size)|
|Beef round steak||1 Pound, ground|
|Onion||1 , chopped|
|Uncooked rice||1⁄4 Cup (4 tbs)|
|Soft butter/Margarine||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Canned tomatoes||19 Ounce (2 1/3 Cup Or 1 Pound And 3 Ounces Can)|
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.