Begin by bringing a large pot of salted water to a boil. Once boiling, add the rotini noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooking, prepare the vegetables by dicing the tomatoes, bell peppers, and red onion into small pieces. Shred the lettuce finely and set aside.

In a large skillet over medium-high heat, add the ground beef. Sauté for about 5-7 minutes or until browned. Drain excess fat.

Reduce heat to medium-low, add taco seasoning and a splash of water to the beef, and stir to combine. Cook for 1-2 minutes until seasoned.

In a large bowl, combine cooled beef, cooked pasta, and vegetables. Squeeze lime juice over the mixture and gently fold everything together.

Pour French dressing over the salad mixture and toss gently to ensure even distribution.

Before serving, fold in crushed tortilla chips to maintain their crunch.

Transfer the Taco Pasta Salad to a serving bowl and garnish with fresh cilantro if desired. Serve chilled.