In a large skillet over medium-high heat, brown the lean ground beef until fully cooked, about 7-10 minutes. Season with salt and pepper to taste and drain excess fat.

Transfer the cooked ground beef into a 6-quart slow cooker, and add the diced bell pepper, crushed tomatoes, salsa, and drained corn. Sprinkle taco seasoning and pour in the chicken broth. Stir to combine.

Cover the slow cooker and cook on high for 3-4 hours.

After 3-4 hours, break the uncooked spaghetti in half and add it to the slow cooker. Stir gently, cover, and cook for an additional 10-20 minutes until spaghetti is tender.

Once the spaghetti is cooked, sprinkle shredded cheddar cheese over the top, cover, and let it melt for about 5 minutes.

Garnish with fresh minced cilantro before serving.