Heat large nonstick skillet over high heat. Add beef, onion, celery and water. Reduce heat to medium. Cook and stir 5 minutes or until meat is no longer pink. Drain fat.

Stir in tomatoes and green chilies, tomato sauce, brown sugar, cumin and salt; bring to a boil over high heat. Reduce heat; simmer 20 minutes or until mixture thickens. Serve on whole wheat buns. Garnish as desired.

This recipe yields 9 (1/3-cup) servings.

Exchanges Per Serving: 1 1/2 Starch, 1 Meat, 1 Vegetable.

Nutrition Facts: Calories 190; Calories from fat 19%; Total Fat 4g; Saturated Fat 1g; Protein 13g; Carbohydrates 26g; Cholesterol 15mg; Sodium 413mg; Dietary Fiber 1g.