In a large rimmed skillet or heavy bottom pan over medium-high heat, add 1 tablespoon of oil and brown ground beef and break apart with meat chopper or wooden spoon.
Add the garlic and onion and cook mixture until onion is translucent, about 5 minutes.
Sprinkle taco seasoning on top then mix. Pour in the diced tomatoes with liquid and the beef broth. Bring to a boil.
Break the spaghetti pasta in half then add it to the skillet or pot. Make sure the pasta is submerged in fully in the liquid.
Reduce heat to medium then cover and let cook until pasta is cooked and most the liquid has been absorbed. If it looks like your pasta needs more liquid, add more water or beef broth.
Stir to mix together everything then remove from heat.
Sprinkle cheese on top and place lid back onto the skillet or pot. Let the cheese melt for 2-3 minutes then remove the lid and sprinkle fresh parsley on top for garnish.