Bring a large pot of salted water to a rolling boil. Add 16 oz of rotini pasta and cook for 8-10 minutes, until al dente. Drain and rinse under cold water.

In a skillet, heat oil over medium-high heat. Add 1 lb ground beef, browning for 5-7 minutes. Drain excess grease, add 1 oz taco seasoning and a few tablespoons of water. Cook for an additional 5 minutes.

In a mixing bowl, combine the cooled pasta, cooked ground beef, 1 cup halved cherry tomatoes, ½ diced green bell pepper, ½ diced red bell pepper, 4 chopped green onions, 1 can drained sweet corn, and 1 can drained kidney beans. Fold together.

Pour 1½ cups Catalina dressing over the mixture and gently toss until evenly coated.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or overnight to enhance the flavors.

Before serving, stir the salad and top with crispy tortilla strips.