Preparation Steps

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
• Stir in the taco seasoning, diced tomatoes (undrained), and tomato sauce. Cook for 2 minutes, stirring occasionally.
• Pour in the beef broth and bring to a boil.
• Add the broken spaghetti to the pot. Stir to ensure it's submerged in the liquid.
• Reduce heat to low, cover, and simmer for 15-20 minutes, or until the spaghetti is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
• Serve hot, topped with shredded cheddar cheese.