In a skillet over medium heat, brown the ground beef, breaking it apart until fully cooked, about 5-7 minutes.

Stir in the taco seasoning along with a splash of water, mixing well to combine the flavors.

Removed the skillet from heat and let the beef cool.

Bring a large pot of salted water to a boil, then add the rotini pasta.

Cook according to package instructions until al dente, usually around 8-10 minutes.

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, toss together the cooled pasta and cooked ground beef.

Add in the diced tomatoes, chopped onion, corn kernels, diced bell pepper, jalapeño (if using), and shredded cheddar cheese.

Drizzle the Catalina dressing over the ingredients and toss everything together ensuring the dressing coats all components.

Fold in the crushed Nacho Cheese Doritos right before serving to retain their crunch.

Garnish with whole Doritos and optional fresh lettuce leaves if desired.

Serve immediately to enjoy the maximum flavor and texture.