Begin by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Lay it aside in a large mixing bowl to prepare for the delicious Taco Pasta Salad.

In a medium skillet, heat a little oil over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, for about 5-7 minutes until it’s browned and cooked through. Drain any excess grease from the skillet.

Once the beef is browned, sprinkle in the taco seasoning and pour in a splash of water. Stir well to coat the beef evenly, cooking for an additional 2-3 minutes until the mixture thickens.

In the bowl with the cooled rotini, add the seasoned beef, rinsed black beans, corn, diced cherry tomatoes, and fiesta blend cheese. Toss everything together gently.

In a separate bowl, whisk together the Catalina dressing and sour cream until smooth and creamy.

Pour the creamy dressing over the pasta mixture and stir gently until all components are well coated.

If you’re serving immediately, sprinkle the crushed Nacho Cheese Doritos and shredded iceberg lettuce over the top of the salad. Gently toss to combine right before serving.