Begin by bringing a large pot of water to a rolling boil over high heat. Add the rotini pasta and cook according to the package instructions, 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. Set aside to cool while you prepare the other ingredients for your Taco Pasta Salad.

In a large skillet, heat a splash of oil over medium heat. Add the ground beef, cooking it for about 6-8 minutes while breaking it apart with a spatula until browned and no longer pink. Drain any excess fat, then sprinkle in the taco seasoning and pour in ¼ cup of water. Stir well and let it simmer for an additional 3-4 minutes until the liquid has mostly evaporated.

In a spacious mixing bowl, combine the cooled rotini pasta, seasoned beef, black beans, corn, diced onion, cherry tomatoes, and shredded cheese. Using a large spoon, gently toss everything together until well-mixed.

In a small separate bowl, whisk together the Catalina dressing and sour cream until smooth and creamy. Pour this dressing mixture over the pasta salad and stir gently to ensure everything is well-coated.

For immediate serving, gently fold in the crushed Doritos and optional lettuce to maintain their crisp texture. Garnish with fresh cilantro for an extra burst of flavor. Serve immediately in bowls and enjoy.

If you'll be making this Taco Pasta Salad ahead of time, transfer the salad to an airtight container and refrigerate until serving. Mix in the crushed Doritos, lettuce, and cilantro right before enjoying.