In a large pot or Dutch oven heat 1 TBS cooking oil over medium high heat. Add onion and cook until softened and lightly browned. Season with salt & pepper. Add ground beef and brown thoroughly.
Mix in taco seasoning. Stir in corn, rotel tomatoes and chicken broth. Break uncooked spaghetti in half and add to pot. Stir and bring to a boil over high heat. Make sure pasta is covered in liquid, place lid on pot and lower heat to low. Cook for 13-15 minutes until spaghetti is cooked tender. (Make sure to stir every few minutes to keep pasta from sticking to bottom of pot.)
Once pasta is tender, turn off heat and add both cheeses to the top of pasta. Place lid back on for 5 minutes to allow cheese to melt. Garnish with parsley or cilantro.