picadillo de chayote (costa Rican food)

3 light green chayotes
4 TB of ground beef
1 TB olive oil
1/2 tsb. brown sugar
1TB ketchup (for color)
1/2 tbs.of Lizano salsa inglesa (english sauce)
1 medium onion
1/2 large red bell pepper
kernels fo 1 medium size ear of sweet corn
1 small tomato, peeled
1 Scotch bonnet hot pepper
1 clove of garlic, minced
1tsp fresh cilantro
1 TB fresh spring onions

using a food processor, or by hand, carefullu cube all vegetables. Saute vegetable, except the tomato , in olive oil on medium low heat. Add ground beef , then add teh chayote. The chayote will soften and shrink during cooking . Now add your peeled tomato . At this point you can continue cooking with your skillet or throw the contents into a crock pot at low and cooked for about 3 hours . If you desire the skillet, continue cooking covered on med-low unitl the chayote is tender to taste . Stir in ketchup and sugar and salt and papper to teste.
serve with white rice

Serving Size: serves 6

Number of Servings: 1

Recipe submitted by SparkPeople user ALEXNAVAS.