Bring a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool.

Dice tomatoes, chop the bell pepper, and finely dice the red onion. Shred the lettuce. Place veggies in a large mixing bowl.

In a large skillet over medium heat, cook ground beef until browned, about 6–8 minutes. Drain excess fat and add taco seasoning; stir and simmer for 2 minutes.

In a large bowl, combine cooled rotini, seasoned beef, diced tomatoes, bell pepper, shredded cheese, shredded lettuce, and diced onion. Drizzle lime juice and toss gently.

Pour French dressing over the salad mixture and gently toss to coat evenly.

Add crushed tortilla chips just before serving and fold in gently.

Transfer to a serving dish and garnish with cilantro, if desired. Serve immediately for the best texture.