Begin by dicing the green pepper and chopping the onion into small pieces for maximum flavor. Halve the grape tomatoes and shred the iceberg lettuce into bite-sized ribbons. Set aside the black olives, keeping them whole for a briny pop in the salad.

In a large pot, bring salted water to a rolling boil over high heat. Add the rotini pasta and cook for about 8-10 minutes, or until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process.

In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Stir in the taco seasoning along with 1/4 cup of water, simmering until the mixture thickens and becomes fragrant.

In a large mixing bowl, combine the cooled rotini pasta, cooked beef, diced veggies, shredded cheese, and black olives. Toss everything together until evenly mixed.

Drizzle your favorite French dressing over the salad mixture and toss again until well-coated with the dressing.

Just before serving, crush a generous handful of Doritos and sprinkle them on top of the salad. Gently fold the chips into the salad to maintain their crunch.