Cook the rotini pasta according to package directions until al dente, then drain and set aside to cool slightly. While the pasta cooks, prepare your vegetables: dice the jalapeño and roma tomatoes into bite-sized pieces, chop the red bell pepper and yellow onion into small uniform pieces, and shred the cheddar cheese. I like to prep all my vegetables first so everything is ready when the meat finishes cooking, which keeps the workflow smooth and efficient.

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks for 8-10 minutes until it's browned throughout and no pink remains. Drain excess fat if needed, then add the taco seasoning and mix well to evenly coat all the meat. Let the seasoned beef cool for a minute or two before combining with other ingredients.

In a large mixing bowl, combine the cooked pasta from Step 1 with the seasoned ground beef from Step 2, the prepared vegetables, drained corn, drained black beans, and shredded cheddar cheese. Pour the Catalina dressing over everything and toss thoroughly until all ingredients are evenly coated and combined. I find it helps to use a large spoon or salad tongs to gently toss the salad so the pasta doesn't break apart.

Just before serving, crush the nacho Doritos into bite-sized pieces directly into the salad and gently toss to distribute them throughout. Serve the taco pasta salad over a bed of iceberg lettuce on individual plates, and top with extra crushed chips on the side. Waiting to add the chips until just before serving keeps them crispy and gives the salad the best texture contrast.