Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside.

In a large skillet, heat cooking spray over medium-high heat. Add ground beef, cooking until browned, about 6-8 minutes. Drain excess fat, then add taco seasoning and water. Simmer for another 5 minutes.

In a large mixing bowl, combine cooled pasta with seasoned ground beef, cherry tomatoes, green and red bell peppers, and green onions. Add sweet corn and kidney beans. Toss gently to combine.

Pour Catalina dressing over the salad and toss until well coated. Adjust seasoning if necessary.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours or overnight before serving.

Before serving, toss the salad again and top with tortilla strips.