In a large skillet, heat over medium-high heat and add the lean ground beef. Cook for 5-7 minutes until browned and no longer pink. Drain excess grease.

Once the ground beef is browned, sprinkle in the taco seasoning and stir well. Cook for an additional minute. Remove from heat and set aside to cool.

Fill a large pot with water, bringing it to boil over high heat. Add salt and rotini pasta, cooking for 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled rotini pasta, cooked ground beef, chopped yellow sweet pepper, diced onion, halved grape tomatoes, and shredded lettuce. Gently mix.

Drizzle French dressing over the salad mixture followed by sour cream. Fold gently to ensure even coating.

Sprinkle crushed Nacho Cheese Doritos and shredded cheddar cheese on top. Lightly mix to incorporate the crunchy toppings.