Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti and cook according to package directions for 8-10 minutes until al dente. Drain and set aside.

In a large skillet, add ground beef, onions, and bell peppers. Cook over medium-high heat for 5-7 minutes until beef is no longer pink and vegetables are softened. Drain excess grease.

Sprinkle taco seasoning over the cooked mixture and stir for about 1 minute until everything is evenly coated.

Add diced tomatoes and chicken broth, stirring to combine. Allow the sauce to simmer for 2-3 minutes. Reduce heat to low and add cubed Velveeta cheese, stirring until melted and combined.

Add the drained spaghetti to the cheese sauce, tossing gently to coat. Ensure all strands are enveloped in the sauce.

Let sit for a minute to thicken before serving warm. Top with fresh herbs or extra cheese if desired.