Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the rotini and cook according to package instructions, typically around 8-10 minutes, until al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process.

While the pasta cooks, heat a skillet over medium heat and add the lean ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula until browned and no longer pink. Drain any excess grease, then stir in the taco seasoning and cook for an additional 2-3 minutes.

In a large mixing bowl, combine the cooked rotini, seasoned beef, canned black beans (rinsed and drained), and canned corn. Add the halved cherry tomatoes and sprinkle in the fiesta blend cheese.

In a separate bowl, whisk together the Catalina dressing and sour cream until smooth and creamy.

Pour the prepared dressing over the pasta mixture and gently fold everything together until the ingredients are well coated.

If you're ready to serve immediately, add the crushed Doritos and shredded iceberg lettuce directly into the salad. Gently mix to combine just before serving.