Cook the Meat and Vegetables:

In a large skillet or frying pan, heat the olive oil over medium heat. Add the ground beef, diced onion, and bell peppers. Cook until the meat is browned and the vegetables are softened.

Add Seasonings and Tomatoes:

Stir in the minced garlic and sprinkle the taco seasoning over the beef mixture. Mix well to coat the meat evenly. Pour in the diced tomatoes (including their juices) and stir. Use a wooden spoon to break up any large tomato chunks.

Add Pasta and Broth:

Add the uncooked spaghetti to the skillet. Pour in the beef broth and stir to combine, ensuring the pasta is submerged. If needed, break the spaghetti in half to fit into the skillet.

Simmer:

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent the pasta from sticking.

Add Cheese and Serve:

Remove the skillet from the heat and sprinkle the shredded Mexican cheese over the top. Gently stir until the cheese melts and is evenly distributed. Serve immediately and enjoy!