Jumble Lala Recipe

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Wondering about the silly name? It came about because this dish has all the spicy goodness of jambalaya—but requires a lot less time and work to prepare!—Dora Brahmer, Spring Valley, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES: 8-10 servings


  • 1-1/2 pounds ground beef, browned and drained
  • 1 medium onion, chopped
  • 1 quart tomato juice
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup uncooked long grain rice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 to 1/2 teaspoon curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 each: 222 calories, 6g fat (3g saturated fat), 33mg cholesterol, 813mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 15g protein


  1. Combine all ingredients in a large bowl. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until hot and bubbly. Yield: 8-10 servings.
Originally published as Jumble Lala in Country Ground Beef 1993, p38

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Reviewed Apr. 16, 2014

"Very good and easy to make. My 2yr old grandson who's a picky eater ATE this having 2 children's bowls full. Also my 1 yr old granddaughter who wrinkles her nose to rice ate 2 bowls."

Reviewed Dec. 5, 2011

"Great Flavors & Very Easy to Make!"

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