In a large skillet, cook the ground beef over medium-high heat for 6-8 minutes until browned. Drain excess grease, leaving about 3 tablespoons.

Stir in taco seasoning into the browned beef for 1-2 minutes until fragrant, then remove from heat.

In a large pot, bring salted water to a boil and cook the rotini pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked ground beef, cooled rotini pasta, diced yellow sweet pepper, chopped white onion, halved grape tomatoes, shredded cheddar cheese, and chopped iceberg lettuce. Stir gently.

In a separate bowl, mix together the French dressing and sour cream until well combined.

Pour the dressing over the salad ingredients and gently toss using a spatula.

Crush the Nacho Cheese Doritos and fold them into the salad just before serving.

Serve immediately or chill for up to 1 hour before serving.