Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the spaghetti and set it aside in a colander.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and sauté it for about 3-4 minutes until it's translucent and fragrant.

Once the onion has softened, stir in the minced garlic and cook for an additional 30 seconds until fragrant. Then, add the ground beef and cook for about 5-7 minutes, breaking it up until browned with no pink remaining.

Sprinkle the taco seasoning over the browned beef, stirring well to ensure that every bit of meat is evenly coated.

Pour in the diced tomatoes, tomato sauce, and beef broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.

Remove the skillet from the heat and add the softened cream cheese to the sauce, stirring until it fully melts and creates a creamy consistency.

Add the cooked spaghetti to the skillet, gently tossing it with the sauce to ensure every strand is coated.

Stir in the shredded cheddar cheese until it melts completely. Taste and adjust seasoning with salt and black pepper as desired.

Finally, remove your skillet from the heat and garnish the Taco Spaghetti with fresh cilantro or parsley. Serve hot straight from the skillet.