1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

2. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.

3. Add the diced onion and cook for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds.

4. Sprinkle in the taco seasoning, then add the diced tomatoes, tomato sauce, and beef broth. Stir well and let the sauce simmer for 5 minutes.

5. Add the cream cheese and stir until it melts smoothly into the sauce.

6. Toss the cooked spaghetti into the skillet and mix until fully coated.

7. Stir in 1 cup of the cheddar cheese, then top with the remaining 1/2 cup and let it melt.

8. Finish with chopped parsley or cilantro and serve hot.