Mexican Scramble

1 cup elbow macaroni
1 lb. lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can (1 lb.) whole kernel corn, undrained
1 can (15 oz.) kidney beans, undrain
1 can (6 oz.) tomato paste
3/4 cup water
1 tbsp. Worcestershire sauce
salt, to taste
1/4 tsp. garlic powder
1/2 tsp. black pepper

Cook macaroni, according to package directions; drain and rinse with cold water. Brown meat with green pepper and onion in large skillet; drain. Add cooked macaroni and remaining ingredients. Cover and simmer for 20 minutes, until thoroughly heated, stirring occasionally.