Cook the pasta in generously salted boiling water according to package directions until just al dente. Drain and rinse under cold water to stop cooking. Shake off excess water and set aside.

In a medium skillet over medium-high heat, brown and crumble the ground beef until no pink remains, about 6–8 minutes. Drain off any excess fat. Stir in 2 tablespoons taco seasoning, then remove from heat and let the beef cool to room temperature.

In a large bowl, combine the cooled pasta, seasoned beef, rinsed black beans, diced red onion, halved grape tomatoes, and cubed Colby Jack cheese. Toss gently to mix.

In a medium bowl, whisk together 2 cups thousand island dressing, 2 tablespoons taco sauce, and a pinch (about 1/2 teaspoon) of the reserved taco seasoning or add to taste. Adjust salt or heat as needed.

Pour the dressing over the pasta mixture and toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes (longer is fine) so flavors meld.

Just before serving, top the salad with shredded lettuce, snipped cilantro, crushed Fritos, and a dollop of sour cream if you like.