In a large pot, bring salted water to a rolling boil over high heat. Add the rotini and cook according to the package directions, usually about 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down.

While the pasta cooks, heat a large skillet over medium heat. Add the lean ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon, until it is fully browned and no longer pink. Drain excess fat to keep the taco pasta salad light and flavorful.

Once the beef is browned, sprinkle in the taco seasoning and pour in a quarter cup of water. Stir the mixture well and let it simmer for about 3–4 minutes until most of the liquid has evaporated and the beef is nicely coated with spices.

In a large mixing bowl, combine the cooled rotini, seasoned beef, drained black beans, canned corn, and halved cherry tomatoes. Gently toss the ingredients together, ensuring an even distribution of flavors and textures. Add in the fiesta blend cheese.

In a separate small bowl, whisk together the Catalina dressing and sour cream until smooth. Adjust the consistency by adding a little more dressing or sour cream based on your preference.

Pour the prepared dressing over the taco pasta salad mixture and stir gently to coat everything evenly. Add crushed Nacho Cheese Doritos and shredded iceberg lettuce to the top of the Taco Pasta Salad for that irresistible crunch.

Serve immediately to enjoy the fresh textures and vibrant flavors that make this salad a hit at any gathering.