Cook the pasta: Bring a large pot of generously salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.

Prepare the taco meat: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink. Drain any excess grease.

Simmer the meat: Return the skillet to the heat, stir in the taco seasoning and water. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened. Remove from heat and let the meat cool completely.

Prep the vegetables: While the pasta and meat are cooling, wash and chop the romaine lettuce, halve the cherry tomatoes, finely dice the red onion, and drain the sliced black olives.

Assemble the salad: In a very large bowl, combine the cooled pasta and cooled taco meat. Add the chopped romaine, cherry tomatoes, red onion, sliced black olives, and shredded cheddar cheese.

Dress and chill: Pour about half of the Catalina dressing over the salad and toss gently to coat. Cover and refrigerate for at least 30 minutes, or up to an hour, to allow the flavors to meld.

Serve: Just before serving, give the salad a final toss, adding more dressing if it seems dry. Top generously with the crushed Fritos corn chips and serve immediately.