In a small bowl, whisk together mayonnaise, sour cream, milk, lime zest, fresh lime juice, diced jalapeño, granulated sugar, and black pepper until creamy and well combined. Set aside.

Bring a large pot of salted water to a boil, then add spiral pasta. Cook for 8-10 minutes or until al dente. Drain pasta and rinse under cool water.

In a skillet, add ground beef and cook for about 7-10 minutes, breaking apart until fully browned. Drain excess fat, stir in taco seasoning, and let cool before mixing with pasta.

In a large bowl, combine the cooled pasta and ground beef with chopped red onion, diced red pepper, halved grape tomatoes, and chopped cilantro. Pour in the dressing and toss gently until evenly coated.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for 4-6 hours or ideally overnight to allow flavors to meld.

Before serving, check the consistency of dressing and adjust with milk if needed. Fold in shredded cheddar cheese, Monterey Jack cheese, crushed Doritos, and diced avocado.

Transfer to serving platter and garnish with remaining crushed Doritos and fresh cilantro. Enjoy!