Low-fuss car camping meals?

I have done a LOT of car-camping meals over the years, and strive to keep them simple. While I do use a 2-burner Coleman stove, I still basically want one-pot meals, or a pot and a skillet. So:
Pasta, with bottled sauce. I soup it up by sautéing veggies (onion, pepper, mushrooms, broccoli) and mixing them with the sauce (in the non-stick frying pan).
Blackbean and corn chili: 1 can each black beans, crushed or diced tomatoes, corn. Onion and pepper if available. Season with chili powder and cumin.
All sorts of meals of the more liquid sort, made and frozen at home.
Eggs with veggies, maybe some of those frozen hash brown patties from Trader Joe’s
Pre-cooked rice with add-ins, esp. tuna or canned chicken, veg, maybe some kind of canned or dried soup (I made some good glop in New Zealand with that rice and powdered tomato soup, then tuna or chicken).
Pizza: either Boboli-type crust or pita bread, add pasta sauce, onion & pepper/fungus (pre-cooked), cheese. Put some water in the skillet, put on the lid and steam/bake until the water is gone and the cheese is melting.
“Panchiladas”—layer tortillas with enchilada sauce, beans, meat if desired, cheese. Cover and simmer for 15 min or until it starts to burn on the bottom.

Oh, yeah, and those grilled cheese sammies Zeke mentioned

We're big fans of the pre-packaged salads for car camping. Toss in some hummus and chips, or some dolmas, or cheese, salami and olives, and it makes a meal--even a relatively healthy one.

If I'm car-camping locally (i.e., driving instead of flying) and in a developed campsite where campfires are allowed, I'll take at least one grilled meal. I have a small fold-up grill good for one or two people. Steaks and marinated boneless skinless chicken thighs are my favorites -- they pack small, cook quickly and are great as leftovers, hot or cold.

I'm happy with just grilled meat and a salad but if you need/want a starch, I think egg noodles are the easiest car camping staple. They cook in a few minutes and are super forgiving and go with just about anything, including pasta sauce.

Our rainy dinner (i.e., can be cooked in the vestibule) is almost always pasta with meat sauce. I make and freeze the meat sauce at home. Barilla makes good precooked shelf-stable penne in a pouch. You can probably heat it in the pouch in boiling water but I just cook it in a lidded pot with a little water, drain, then add the sauce and heat through.

Also, if you're solo and have sufficient cooler space, you can just freeze any one-pot dish, like a stew, chili, etc. As long as it's not frozen, it doesn't take long to reheat on a backpacking stove. I think it's worth taking a small heavier lidded pot for car-camping. A non-stick one makes clean up a lot easier.

Just got home after a month-long trip that included a week of backpacking, a week of wilderness canoe tripping, and the rest was campground camping in between and before and after. Ate well, all from supermarkets and quite a bit of home dehydrating and advance preparation. No cooler, not many cans although I did use foil packets of chicken, tuna, and salmon. It did get a bit repetitive but only with stuff I liked so it worked out ok. When in towns, I did stop at grocery store and buy prepackaged salads for the next meal. Breakfast was either oatmeal with various things added (protein powder, nuts, dried fruits) or a skillet scramble with powdered eggs, dried hash browns, and single-packed Spam sliced into chunks. Lunch was bagels or crackers or tortillas with pbj or summer sausage or tuna or hummus, and a standard variety of snacks like jerky, gorp, etc. Dinners were based on rice, potatoes, or pasta with several sauces, veggie combinations and meats for each base. All dinners and the oatmeal based breakfasts were one-pot meals and worked for campgrounds or in the backcountry where my kitchen consists of one-burner stove, one pot, one cup and one spoon. In the campgrounds I also had a second pot usually reserved for hot water for drinks and then for dishwashing, and a skillet for breakfasts. I also had a plate, more silverware and a bowl - just a little more civilized than the backcountry and not so much juggling to clean out the one pot before heating dishwater.