1. In a large skillet over medium heat, add the minced garlic, ¼ cup of finely chopped onion, and 1 lb of ground beef. Break the ground beef into smaller chunks as it cooks. Cook until the beef is browned and fully cooked through, about 5-7 minutes. Once cooked, drain any excess fat.

2. Once the ground beef is cooked and drained, add the 1 packet of taco seasoning, 1 can of diced tomatoes, and 2 cups of water. Stir to combine all the ingredients.

3. Break the 8 oz of spaghetti in half and add it to the skillet. Ensure the spaghetti is fully submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 12-15 minutes or until the spaghetti is cooked. Stir occasionally to prevent sticking.

4. Once the spaghetti is cooked, remove the lid and continue cooking for another 2-3 minutes or until any excess liquid has evaporated.

5. Turn off the heat and sprinkle 1 cup of shredded cheddar cheese over the top of the spaghetti. Cover the skillet again and let the cheese melt for a couple of minutes.

6. Once the cheese has melted, sprinkle the dish with 2 tablespoons of chopped fresh parsley for a pop of color and added freshness. Serve immediately and enjoy your One-Pot Taco Spaghetti!