Brown the ground beef in a frying pan with the garlic. Add salt and pepper. Remove from heat and let cool.
In a large bowl, mix the corn, onions, cheese, and salsa. Add the cooled beef, mixing carefully so not to break up all of the cheese.
Roll the biscuits out flat on a floured surface to about 2-1/2 times their original diameter.
Place about 1/3 cup filling on one side of the circle. Fold the dough over the filling like a turnover, and crimp the edges with a fork.
Place on lightly greased cookie sheet and bake at 375 degrees F until lightly browned, about 12 minutes.
Pre-baked empanadas cannot be refrigerated for more than 1 or 2 days.