Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente—this timing is crucial for the right texture in the final salad. While the pasta cooks, prepare all your vegetables: dice the tomatoes into 1/2-inch pieces, dice the bell pepper into bite-sized chunks, finely shred the lettuce, and finely dice the red onion. Once the pasta is done, drain it and rinse thoroughly with cold water to stop the cooking and remove excess starch, which helps keep the salad from getting mushy. Drain well and set aside to cool.

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks. Cook until the beef is fully browned and no pink remains, about 5-7 minutes, stirring occasionally. Drain off any excess fat by tilting the pan or using a slotted spoon. Reduce heat to medium, sprinkle the taco seasoning over the cooked beef, add 2 tablespoons of water, and stir well to coat all the meat evenly. Let it simmer for 1-2 minutes so the spices fully bloom and hydrate. Remove from heat and let cool slightly before adding to the salad.

In a large bowl, combine the cooled cooked pasta from Step 1, the seasoned beef from Step 2, tomatoes, bell pepper, shredded cheese, lettuce, and red onion. I like to add the lime juice at this stage—it brightens the flavors and helps prevent the vegetables from oxidizing while you finish assembling. Toss everything together gently but thoroughly to distribute all ingredients evenly, being careful not to crush the lettuce or break down the tomatoes too much.

Pour the French dressing over the salad and toss well, making sure every component is lightly coated. I recommend adding the dressing just before serving rather than earlier—this keeps the salad from becoming soggy. Now gently fold in the lightly crushed tortilla chips, which should be broken into roughly 1-inch fragments so they provide texture and crunch without turning to dust. Do this as the final step, right before serving, to ensure the chips stay crispy and don't absorb too much moisture.

Transfer the salad to a serving bowl or platter and sprinkle with fresh cilantro if desired. Serve immediately while the chips are still crispy and the salad is well-chilled. If you need to make this ahead, keep the chips, dressing, and cilantro separate and add them just before serving for the best texture and flavor.