Bring a large pot of salted water to a boil over high heat. Add in the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooking, wash and prepare your vegetables: dice the jalapeño, chop the roma tomatoes, red bell pepper, and finely dice the yellow onion. Shred the cheddar cheese.

In a large skillet, heat over medium-high heat. Add the ground beef and cook for 8-10 minutes until browned. Drain excess fat and stir in taco seasoning for 2-3 minutes.

In a large mixing bowl, combine the cooked rotini, seasoned beef, prepared vegetables, drained corn, black beans, and shredded cheddar cheese. Fold gently.

Pour Catalina dressing over the mixture and toss gently until everything is coated.

Crush the Nacho Doritos and sprinkle over the salad before serving. Fold gently to combine.

Serve immediately on plates or over a bed of iceberg lettuce, with additional Doritos on the side.