Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. While the pasta cooks, prepare your mise en place: dice the tomatoes into 1/2-inch pieces, chop the bell pepper into bite-sized pieces, rinse and drain the black beans, chop the cilantro, and measure out the lettuce. Once the pasta is done, rinse it thoroughly with cold water and drain well—this stops the cooking and prevents clumping. Set the cooled pasta aside in a large mixing bowl.

In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks until no pink remains, about 5-7 minutes. Drain off excess fat using a colander or by tilting the pan and using a spoon to push the meat to the side. Return the drained beef to the pan, reduce heat to medium, and sprinkle the taco seasoning over it. Stir well and cook for 1-2 minutes until the seasoning is fully incorporated and fragrant. Remove from heat and let cool slightly before adding to the pasta.

Add the cooked and seasoned beef from Step 2 to the cooled pasta in the large bowl along with the tomatoes, bell pepper, black beans, and Mexican cheese from Step 1. I like to add the lime juice to the dressing before pouring it in—this brightens the flavor and adds a fresh complexity that really elevates the salad. Pour the Dorothy Lynch dressing mixed with the lime juice over the ingredients and toss everything together until well combined, making sure the dressing coats all components evenly.

Just before serving, crush the chips into bite-sized pieces—this prevents them from becoming soggy and maintains their satisfying crunch throughout the salad. Gently fold the crushed chips into the salad, being careful not to pulverize them further. Top with the chopped cilantro and the reserved lettuce from Step 1. I recommend keeping some lettuce separate and adding it just before serving so it stays crisp and doesn't wilt from the dressing.