In a very large skillet, over medium heat, add garlic, onions and ground beef; cook until ground beef has browned, crumbling the ground beef as it cooks; drain excess fat.
Sprinkle taco seasoning across beef.
Add entire contents of the canned tomatoes (including the liquid), water and spaghetti.
Bring mixture to a boil; push spaghetti in so that it is submerged under the liquid.
Reduce heat to a simmer and cover skillet; cook for about 15 minutes or until spaghetti is cooked; occasionally stir a few times during the 15 minutes to make sure everything is well mixed and spaghetti stays submerged.
When spaghetti is done, remove lid; cook for about 1 minute with the lid off to reduce down the remaining liquid; turn off heat.
Sprinkle cheese on top.
Cover with lid to allow the cheese to melt; about 2 to 5 minutes.
Garnish with parsley and serve.
