1. Heat olive oil in a large deep skillet or Dutch oven over medium heat.

2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

3. Stir in diced onion and cook until softened.

4. Add minced garlic and cook for about 30 seconds, just until fragrant.

5. Sprinkle taco seasoning over the beef mixture and stir until evenly coated.

6. Add diced tomatoes with green chiles, tomato sauce, and beef broth. Stir well.

7. Add spaghetti, breaking it in half if needed, and press it into the liquid.

8. Simmer gently, stirring often, until the spaghetti is tender and most of the liquid is absorbed.

9. Lower the heat and stir in cream cheese until melted and smooth.

10. Add cheddar cheese and Monterey Jack cheese, then stir until creamy and fully melted.

11. Season with salt and black pepper to taste.

12. Top with cherry tomatoes and fresh cilantro or parsley before serving.