Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Beef:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.

Add Flavor:
Stir in the tomato paste and cook for 1 minute. Add the fire-roasted Rotel, taco seasoning, beef broth, salt, and black pepper. Stir and let simmer for 5-7 minutes to allow the flavors to meld.

Make it Creamy (Optional):
Stir in ½ cup heavy cream for a rich, creamy texture.

Combine Everything:
Add the cooked spaghetti to the skillet and toss until evenly coated in the sauce. Sprinkle with shredded cheddar cheese and stir until melted.

Serve & Garnish:
Serve hot, garnished with fresh cilantro or green onions.