In a large skillet, cook beef, onion, garlic, salt, pepper, cumin, and paprika over medium-high heat, stirring frequently, until beef is browned and crumbly, 10 to 13 minutes. Remove from heat; stir in tomato, cilantro, and lime juice. Stir in flour until well combined. Let cool completely.

Line a tortilla press with plastic wrap. (See Note if you do not have a tortilla press.)

Divide Masa Empanada Dough into 15 portions (about ¼ cup or 64 grams each). Using prepared tortilla press, press each portion flat. Spoon about 3 tablespoons (42 grams) beef mixture into center of each dough piece; fold dough in half until edges meet. Crimp edges as desired. Cover and refrigerate.

In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°F (180°C) to 360°F (182°C).

Working in batches, carefully add empanadas to hot oil. Fry, turning occasionally, until golden and crisp, 3 to 5 minutes. Remove using a slotted spoon or spider strainer, and let drain on paper towels. Serve with sour cream, pico de gallo, lime, and cilantro.