In a medium bowl, whisk together the mayonnaise, sour cream, and milk until smooth. Add the lime zest and juice, jalapeño, sugar, and black pepper, and set aside.

Bring a large pot of salted water to a boil. Add the spiral pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

In a large skillet, brown the ground beef for 5-7 minutes. Drain excess fat, add taco seasoning, and cook for 2-3 more minutes. Let cool.

In a large mixing bowl, combine the cooled pasta, beef, and dressing. Add red onion, red pepper, grape tomatoes, and cilantro. Toss gently.

Cover and refrigerate the salad for at least 4-6 hours or overnight.

Before serving, stir in cheddar cheese, Monterey Jack cheese, crushed Doritos, and diced avocado. Garnish with extra Doritos and cilantro.