In a large skillet, heat over medium heat and add ground beef. Cook until browned, about 5 to 7 minutes, breaking into small pieces. Stir in taco seasoning and a splash of water, simmer for 2-3 minutes, then set aside to cool.

Bring a large pot of salted water to a boil and add rotini pasta. Cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, taco meat, diced tomatoes, onions, corn, and bell peppers. Add shredded cheddar cheese and mix gently.

Drizzle Catalina dressing over the salad and toss gently to coat all ingredients, aiming for a marbled effect.

Just before serving, crush the Nacho Cheese Doritos slightly and fold them into the salad for added crunch.

Transfer the salad to a serving platter and top with additional uncrushed Doritos and fresh lettuce. Serve immediately.