1. Brown the ground beef in a skillet over medium-high heat. Break it apart with a spatula as it cooks. Once browned, drain the fat, add taco seasoning and a bit of water, and simmer until thickened.

2. Boil the rotini pasta in salted water until al dente. Drain and rinse under cool water.

3. While pasta and beef cook, chop the lettuce, halve the cherry tomatoes, and drain the corn if canned.

4. In a large bowl, combine the cooled pasta, seasoned beef, cherry tomatoes, corn, and shredded cheese. Toss gently.

5. In a serving dish, layer chopped lettuce, then spoon over the pasta-beef mixture. Top with crushed tortilla chips if desired.

6. Drizzle with your dressing of choice—sour cream, salsa, or a mix—and serve chilled or room temp.