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In a large skillet over medium heat, cook 1 to 2 pounds of ground beef with ½ cup chopped onion. Season lightly with salt and generously with black pepper. Once browned and cooked through, drain any excess grease.
Stir in your preferred amount of chopped roasted green chiles (about 15 if using whole green chiles, peeled and seeded). Cook the mixture together for about 15 minutes, allowing the flavors to meld.
Pour in 3 large cans of cream of mushroom soup and about 1 can of water (adjust to keep the mixture thick and creamy). Stir to combine thoroughly.
Gradually stir in: One 32 oz. block of Velveeta cheese, cut into cubes, 1 pound shredded mozzarella, A generous handful of shredded Colby cheese.
Continue stirring occasionally over low heat for about 20 minutes, or until all the cheese is melted and the dip is hot, creamy, and smooth.
Serve warm with corn chips or Fritos Scoops for dipping.