Begin by bringing a large pot of salted water to a rolling boil. Add your rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to halt the cooking.

While the pasta is cooking, dice the tomatoes, bell pepper, and red onion into bite-sized pieces and shred the lettuce finely. Set these aside.

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat, add taco seasoning and 2 tablespoons of water, and simmer for 1-2 minutes.

In a mixing bowl, combine the cooked and cooled rotini with the seasoned beef, diced vegetables, shredded cheese, and lime juice. Gently toss everything together.

Pour French dressing over the salad and toss again to coat. Fold in the crushed tortilla chips just before serving.

Transfer the salad to a serving bowl and garnish with chopped cilantro. Serve immediately while the chips are crispy.