Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to the package directions until al dente. Drain the pasta in a colander and rinse it thoroughly under cold running water to stop the cooking process and cool the noodles completely.

Heat a large skillet over medium-high heat, add the ground beef, and cook until completely browned, breaking it up as it cooks for about 6 to 8 minutes. Drain any excess grease from the skillet.

Return the skillet to the stove over medium-low heat, sprinkle the taco seasoning packet over the meat, and add the amount of water specified on the seasoning packet. Simmer for 3 to 5 minutes until the liquid reduces, then remove the skillet from the heat and let the beef cool completely.

In a large mixing bowl, combine the cooled rotini pasta, cooled taco ground beef, halved cherry tomatoes, sliced green onions, shredded sharp cheddar cheese, and shredded Monterey Jack cheese.

Pour the Catalina dressing over the pasta mixture and toss all the ingredients together with a large spoon until everything is evenly coated.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 4 hours, allowing the flavors to meld together before serving.

Just before serving the salad, gently fold in the crushed nacho cheese Doritos and top with the chopped fresh cilantro. Enjoy!