Heat oven to 375 ° F.
Cut the squash in half (lengthwise).
Boil sliced and seeded Chayotes in salted water until tender (about 45-60 minutes).
Prepare the recipe for ground beef or picadillo.
Remove Chayotes when ready and allow to cool.
Scoop out soft flesh of Chayote using a metal spoon, remove the pulp, leaving the edges to the chayote not lose its shape or break. Press or use a clean towel to squeeze and remove water from the Chayote flesh and drain.
Add the Chayote pulp mixture with the chopped meat.
Adjust salt (to taste and only if necessary)
Stuff the Chayote with this mixture. Mix cheese and breadcrumbs. Top the Chayotes with cheese and breadcrumbs and place in a baking dish.
Bake for 30 minutes or until cheese melts and browns.