Begin by dicing the green pepper and chopping the yellow onion into small pieces. Halve the grape tomatoes and shred the iceberg lettuce into bite-sized pieces.

In a large pot, bring salted water to a vigorous boil. Add the rotini pasta and cook for about 7-9 minutes, or until al dente. Drain and rinse under cool water.

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

In the large mixing bowl, toss in the cooled rotini, seasoned ground beef, shredded cheddar jack cheese, and sliced black olives. Mix gently.

Pour the French dressing over the salad mixture and toss until evenly coated.

Right before serving, crush Doritos and fold them into the salad.