In a large pot, bring salted water to a rolling boil over high heat. Add the rotini and cook according to package directions, usually 8–10 minutes, until al dente. Drain and rinse under cold water.

In a skillet over medium heat, add the lean ground beef. Cook for about 6–8 minutes, breaking it apart until browned. Drain excess grease, sprinkle taco seasoning and add water if needed. Cook for an additional 2–3 minutes.

In a large mixing bowl, combine the cooked rotini, seasoned beef, drained black beans, corn, cherry tomatoes, and fiesta blend cheese. Toss gently to mix.

In a separate bowl, whisk together the Catalina dressing and sour cream until smooth. Ensure a cohesive texture to coat the salad.

Pour the creamy dressing over the pasta mixture and stir gently to coat everything evenly.

Fold in the crushed Doritos and shredded iceberg lettuce just before serving for added crunch and freshness.