Bring a large pot of salted water to a boil. Cook 12 oz of rotini until al dente, about 8-10 minutes. Drain and rinse under cold water.

Dice 1.5 cups of tomatoes and 1.5 cups of bell pepper. Finely shred 4 cups of lettuce and dice 1/4 cup of red onion. Set aside.

In a large skillet, brown 1 lb of ground beef over medium-high heat, breaking it into crumbles until no longer pink, about 6-8 minutes. Drain excess fat.

Sprinkle cooked beef with taco seasoning and 1/4 cup of water. Simmer for 1-2 minutes.

In a large bowl, combine rotini, seasoned beef, tomatoes, bell pepper, shredded cheese, lettuce, and onion. Toss gently.

Drizzle 2 tbsp of lime juice over the salad. Toss gently to distribute.

Pour 15 oz of French dressing over the salad just before serving. Toss gently.

Fold in 3 cups of crushed tortilla chips just before serving.