Step 1

In a large Dutch oven or pot with a lid, cook the ground beef and diced onion over medium heat for 8–10 minutes, or until the beef is browned. Drain any excess grease.

Step 2

Stir in the minced garlic and cook for 1 minute. Add taco seasoning and mix well to coat the meat.

Step 3

Pour in the diced tomatoes (with juice), salsa, and beef broth. Stir to combine and bring to a boil over medium heat.

Step 4

Once boiling, add the spaghetti. Break it in half to fit into the pot if needed, arranging it in a crisscross pattern. Press the noodles under the liquid, reduce heat to a simmer, and cover. Cook for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cover the pot after each stir.

Step 5

Remove from heat and gradually stir in the Monterey Jack cheese, adding a little at a time until fully melted and smooth.

Step 6

Garnish with fresh cilantro before serving.