Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente, then drain and rinse with cold water.

Dice the jalapeño and Roma tomatoes, and chop the red bell pepper and yellow onion into uniform pieces. Shred the cheddar cheese.

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

In a mixing bowl, combine the cooled pasta, seasoned beef, diced vegetables, drained corn, black beans, and shredded cheese.

Pour the Catalina dressing over the salad and toss until all ingredients are evenly coated.

Crush the Nacho Doritos and sprinkle over the salad just before serving. Mix gently and serve over chopped iceberg lettuce.