Begin by boiling a large pot of salted water over high heat. Add the dried rotini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking.

In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef and break it up into crumbles. Sauté for 8-10 minutes until browned. Stir in taco seasoning, remove from heat, and let cool.

In a mixing bowl, combine cooled rotini, cooked ground beef, halved cherry tomatoes, and thinly sliced green onions. Add both shredded cheeses and pour in Catalina dressing. Stir gently until evenly coated.

Cover tightly with plastic wrap and refrigerate for at least 4 hours.

Before serving, fold in crushed nacho cheese Doritos and sprinkle with fresh chopped cilantro if desired.