In a large skillet set over medium-high heat, add your ground beef, breaking it apart with a spatula. Cook for about 7–10 minutes until browned, stirring occasionally. Drain excess grease.

Stir in the taco seasoning into the cooked beef, mixing thoroughly to coat the meat evenly. Allow to simmer for an additional 2–3 minutes until aromatic.

Meanwhile, cook the rotini pasta in a large pot of boiling salted water according to package instructions for about 8–10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, seasoned beef, chopped sweet peppers, diced onion, halved grape tomatoes, and shredded cheddar cheese. Drizzle with French dressing and sour cream, then fold together.

Just before serving, fold in the crushed Nacho Cheese Doritos and shredded iceberg lettuce gently to maintain crunch.

Serve chilled or at room temperature, garnishing with extra sour cream if desired.