In a large pot, brown the ground beef over medium heat, breaking it into small pieces as it cooks.
Add the chopped bell peppers and cook until they soften, about 3-4 minutes.
Stir in the taco seasoning and cook for another minute, allowing the spices to become fragrant.
Add the diced tomatoes, beef broth, corn, and spaghetti to the pot. Stir everything together.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 12-15 minutes, until the spaghetti is tender.
Once the pasta is cooked, stir in half of the cheese until melted.
Taste for seasoning, adding salt and pepper if needed, then serve hot, garnished with the remaining cheese and fresh cilantro.
