In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink. Stir in broth, tomatoes, chiles, water and taco seasoning mix.
Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. Top with cheese.
