Begin by bringing a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package directions until al dente, about 8 to 10 minutes. Once cooked, drain and rinse under cold water.

While the pasta cooks, heat a large skillet over medium heat. Add the lean ground beef and cook for about 5-7 minutes until browned and no longer pink. Drain excess grease, sprinkle in the taco seasoning, and cook for an additional 2-3 minutes.

In a mixing bowl, combine the cooled rotini, seasoned beef, rinsed black beans, corn, halved cherry tomatoes, and fiesta blend cheese. Gently fold until evenly mixed.

In a separate bowl, whisk together the Catalina dressing and sour cream until smooth. This will coat your Taco Pasta Salad beautifully.

Pour the dressing over the salad mixture and gently stir until everything is coated. If serving immediately, fold in the crushed Doritos and iceberg lettuce for crunch. If prepping ahead, keep the Doritos separate.