Start by bringing a large pot of salted water to a rolling boil. Add 16 ounces of rotini pasta and cook according to package instructions until al dente, approximately 9 to 11 minutes. Drain and rinse under cold water.

In a large skillet, heat over medium-high heat, then add 1 pound of ground beef. Cook until browned and fully cooked, about 5 to 7 minutes. Drain grease, then add 4 tablespoons of taco seasoning, stirring for 1 to 2 minutes.

Dice 1.5 cups of tomatoes, 1 cup of bell pepper, and 0.5 cup of red onion. Shred 4 cups of lettuce, and set aside.

In a large mixing bowl, combine the cooler pasta with the cooked ground beef and gently toss together.

Fold in the bell pepper, red onion, shredded lettuce, and 2.5 cups of shredded Mexican cheese into the mixture. Toss carefully to combine.

Pour 16 ounces of French dressing over the salad and toss gently until everything is fully coated.

Gently fold in the diced tomatoes just before serving to keep them fresh and vibrant.

Crush 3 cups of nacho cheese chips and sprinkle over the salad. Garnish with fresh cilantro and serve immediately.