Use a clean dish towel to dry up any of the excess moisture, from washing the spuds. Use a sharp knife to slice them into 1/4 inch thick coins. Add the potatoes to a large mixing bowl.
Drizzle the potatoes with olive oil. Add in the taco seasoning, cumin, salt, and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes.
On a large, rimmed baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top.
Bake the potatoes at 450 degrees for 20 minutes, flip the potatoes oven, and then return them to the oven to bake for a final 20 minutes.
Let the potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern.
Spread the cheese out evenly over top. Bake another 4 minutes, or until the cheese is melted. Remove the skillet from the oven and let the potatoes rest for a minute, too cool slightly.
Top the center of the nachos generously with pico de gallo. Serve them with a scoop of sour cream in the center, sprinkled with black olives, a generous drizzle of Pace® Salsa Verde, and a handful of cilantro leaves on top.