Cook the Pasta: Bring a large pot of salted water to a boil. Add 16 oz of rotini and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Brown the Ground Beef: In a skillet over medium-high heat, cook 1 lb of ground beef for 5-7 minutes until browned. Drain excess grease.

Season the Beef: Add 4 tbsp of taco seasoning to the beef and cook for 1-2 minutes until aromatic.

Prepare the Vegetables: Dice 1.5 cups of tomatoes, 1 cup of bell peppers, 0.5 cup of red onion, and shred 4 cups of lettuce. Set aside.

Combine Ingredients: In a large bowl, mix the diced vegetables with cooled pasta, seasoned beef, and 2.5 cups of shredded cheese.

Add Dressing and Tomatoes: Pour 16 oz of French dressing over the salad and toss to coat. Fold in diced tomatoes just before serving.

Serve with Crunch: Top with 3 cups of crushed nacho cheese chips and fresh cilantro before serving.