In a small bowl, whisk together mayonnaise, sour cream, and a splash of milk until smooth. Add lime zest, lime juice, diced jalapeño, granulated sugar, and black pepper to taste. Set aside.

Bring a large pot of salted water to a boil and cook spiral pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water. Allow to cool.

In a large skillet, brown ground beef over medium heat, about 6-8 minutes. Drain excess fat, then sprinkle taco seasoning over beef and cook for an additional 2-3 minutes.

In a large mixing bowl, combine cooled pasta, seasoned beef, and creamy dressing. Add chopped red onion, diced red pepper, halved grape tomatoes, and cilantro. Toss gently.

Cover bowl with plastic wrap or lid and refrigerate for 4 to 6 hours or ideally overnight.

Before serving, adjust dressing consistency with milk if necessary. Fold in cheddar cheese, Monterey Jack cheese, and crushed Doritos. Top with diced avocados and garnish with remaining Doritos and cilantro.