Add the olive oil to a large pot or dutch oven over medium heat.

Once the oil is hot, add the red onion, saute 3-4 minutes, then add the garlic and saute for an additional minute.

Add the ground beef and cook through.

Once the beef is cooked, drain any grease, then add the taco seasoning, diced tomatoes with green chilies and buffalo sauce.

Break the spaghetti noodles in half, then add to the pot.

Pour the chicken broth over the noodles and stir to combine.

Cover, reduce heat to low and cook for 15 minutes.

Remove the lid and serve the spaghetti topped with grated cheddar cheese.