Begin by cooking the spaghetti according to the package instructions. Once done, drain the noodles thoroughly and set them aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until the onion becomes tender and translucent. Next, add the minced garlic and continue cooking for an additional minute until fragrant.

Incorporate the ground beef into the skillet, cooking over medium-high heat until fully browned and no longer pink. If necessary, drain any excess fat from the skillet.

Sprinkle the taco seasoning over the beef mixture, then add the Rotel tomatoes, tomato paste, beef broth, and softened cream cheese. Stir everything together, ensuring the cream cheese is fully melted and well-integrated into the sauce.

Add the cooked spaghetti to the skillet and mix it with the sauce. Sprinkle in the shredded Colby Jack cheese and stir until the cheese is melted and the pasta is heated through.

Finish by garnishing with fresh cilantro. Serve immediately and enjoy!