Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While pasta cools, prepare the fresh ingredients: dice jalapeño and Roma tomatoes, chop red bell pepper and yellow onion, and shred cheddar cheese.

In a large skillet over medium-high heat, add ground beef. Cook for 8-10 minutes until browned. Drain excess fat.

Sprinkle taco seasoning over the beef and stir. Cook for an additional 2-3 minutes until fragrant, then remove from heat.

In a large mixing bowl, combine cooled pasta, seasoned beef, prepared vegetables, drained corn, rinsed black beans, and cheddar cheese. Toss until well combined.

Pour Catalina dressing over the mixture and toss to thoroughly coat all ingredients.

Just before serving, crush Nacho Doritos into bite-sized pieces and fold into the salad gently.

Serve over a bed of iceberg lettuce and garnish with extra Doritos on the side.